CHICKEN CHANTILLY

Vadouvan, pickled cucumber, shiso leaves

BUCKWHEAT

24 hour pork, tamarind, smoked cauliflower, dried roe

PILLOW

Cashel Blue, rosewater, tarragon

DASHI SALMON

Ginger fermented tomato, burnt cream, watercress

BREAD

Steve’s homemade 15% rye sourdough, Abernethy butter

ORKNEY SCALLOP

Miso butter, Oscietra caviar, anchovy crumb, lardo, gem lettuce

IBERICO PORK CHEEK

Clam chawanmushi, spring onion, green strawberry

TURBOT

Curried cauliflower, poppy seeds, oxalis, caper, Dublin Bay sauce

CORNISH LAMB

Olive and Juniper, courgette, basil, kohlrabi

BARON BIGOD

Dried apricot, IPA, atsina cress, amaretti, Roscoff onion
(supplement £15)

BUTTERNUT

Chocolate ‘sticks’, sea buckthorn, coconut

TULAMEEN RASPBERRIES 

Beetroot, calamansi lemon, raspberry snow