Dinner

Aubergine dip with chili mint dressing, pomegranate seeds, tahini, aubergine crisp served with toasted sourdough. 

Lightly seared venison, sliced thinly, marinated plum, cured quail egg yolk.

Tagliatele of Cuttlefish with Cuttlefish ragu.

Homemade muhammara ( roasted peppers, pine nuts, pistachios, walnuts, peanuts, cashew nuts ) served with toasted sourdough.

Lamb cutlets with mix aromatic herbs, orange and lemon, walnuts and pistachio pesto.

King prawns in special sage tempura.  Mirin, ginger, soya, and lime dip. Chilli, spring onion, and coriander on top.

Bitter Leaf salad with sweet almond dressing.

Braised duck breast with roasted celeriac, fig and wholegrain mustard gem, celeriac espuma.

Red mallet, sun-dried tomato breadcrumbs, Kalamata crumble, chicoria.

Iberico Secreto pork with buckwheat salad, wafu, chimichurri, yuzu & hazelnuts.

King oyster mushroom, pickled shimeji, porcini espuma, tapioca crisp, black garlic puree.

Homemade squid ink tagliatelle with scallop, spring onion, cherry tomatoes, dill.