Savoury
Cured Bass and Jerusalem Artichoke
Resting on freshly baked Fettunta, topped with semi-dried tomato petals.
Baked Ricotta and Jerusalem Artichoke (Vegetarian alternative)
Resting on freshly baked Fettunta, topped with semi-dried tomato petals.
Hickory-Smoked Beef Pastrami
Rye toast, caper berries, pickled silverskin onions, and a Russian dressing.
Pastrami Spiced Salsify (Vegetarian alternative)
Rye toast, caper berries, pickled silverskin onions, and a Russian dressing.
Insalata di Mare
Julienned vegetables, laced with an oregano vinaigrette.
Salad of Heirloom Cauliflower (Vegetarian alternative)
Kalamata olives, capers, and julienned vegetables, laced with an oregano vinaigrette.
Braised Leek, Sweet Potato, and Goats Cheese Terrine
Topped with an apple and sorrel salad.
Roasted Garlic Custard
Topped with sherry vinegar and red pepper jelly, served with a flaky cheese straw.
Chorizo Croquette
With salsa verde emulsion.
Beetroot Croquette (Vegetarian alternative)
With salsa verde emulsion.
Sweets
Toffee Apple Scone
Served with clotted cream and raspberry conserve.
Rhubarb and Custard Crumble Tart
Burnt Basque Cheesecake
Accompanied by winter berries.
Warm Sticky Toffee Pudding
With pear and prune infused with Scottish whisky and tonka bean.
Sour Cherry and Pistachio Nougat
