FOR THE LOVE OF FOOD AND WINE 13 & 14 FEB

Wild Mushroom & Miso Cheesecake | Cashew Cream | Walnut Puree | Mushroom Tuille | Smoked Paprika Oil | Nasturtium


Devon Sole Petit en Portefuilles | Sauce Vin Blanc | Cockles | Lentils | Borage Leaf | Parsley Oil


Steak Tartare | Confit Potatoes | Cuttlefish Caviar | Capers


Tornedos Rossini


Blood Orange Sorbet | Ganache Chaude | Blood Orange & Cognac Jelly | Brandy Snap