Hasselback opperdoezer potatoes served with monksbeard and aioli.

Potato roost topped with a whole 100g burrata, lardo di colonatta and pickled rhubarb.

Linguine pasta served with a wild garlic pesto and pine nuts.

Roasted cauliflower served cold with romesco sauce, brassicas and hazelnuts.

Sprouting broccoli served with yam causa and a beurre blanc sauce.

Boiled Gascon tongue served with radishes and mojo verde.

Steamed leeks served with ventricina salami and a taleggio cheese sauce.

Pan seared turbot, nduja sausage and a lemongrass infused coconut cream.

Pan seared Monkfish with a pistachio crumb, served with roasted rhubarb and pickled rhubarb.

Pan seared Lamb racks served with an anchovy lamb jus and grilled endive.

Passionfruit curd shortcrust tart served with mascarpone and passionfruit.

Bay leaf panna cotta served with puffed quinoa.