Summer Menu



Sweetcorn Veloute

Mushroom Ragout, Chervil


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Slow Roast San Marzano Tomatoes

Burrata, Basil Puree, Olive Dust


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Confit Loch Duart Salmon

Beets, Pickled Cucumber, Horseradish Emulsion


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Eggs ‘N’ Toast

Coconut Pannacotta, Passionfruit Jelly, Pain Perdu