Koshihikari rice congee, confit egg yolk, chive emulsion, Rousong, toasted hazelnuts.

Roasted pumpkin and crispy cavolo nero kale. White beans in pecorino cheese sauce with garlicky breadcrumbs, sesame dust and pomegranate compote.

New potato salad served with smoked egg yolk cream, Cremini dust, and Arthur's greens and flowers.

Confit duck with a sunny side up egg, four potato hash cooked in duck fat, black garlic and pickled tropea onions.

Garlic sage butter basted butterfly chicken, topped with a salsa seca consisting of nuts, seeds, dried chillies, thyme and piment d'espelette. Finished with foraged girolle mushrooms and rucola.

Flourless Cheesecake with burnt crust, blackcurrant coulis and delightful texture. Gluten free.