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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.

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

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