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Deep fried bao bun

Braised chicken

 

Ginger and wild garlic consomme

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Carrot two ways

Escabeche carrot tartlet

Orange glazed baby carrot

-

Scallops, textures of sweetcorn

Coriander

-

Cured prawn tartare

Ajoblanco

 

Homemade bread, extra virgin olive oil and flavoured butter

-

Leek mosaic

-

Red mullet,roasted red pepper and ponzu sauce

Parsley emulsion

 

or

 

Slow cooked beef rib, spicy tomato chutney

Kale,

-

Umeboshi sorbet, timur and white chocolate mousse

raspberry

-

Roasted cocoa ice cream, orange and fennel seed foam

Candied fennel shavings

-

Tresviso cheese, rhubarb,

Walnut soda bread

-

Marco Cocoa chocolate bonbon

Rhubarb & rose Sacher cake

Crunchy violet flower jelly

 

tea and coffee included