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POACHED AND DEEP FRIED BEETROOT180

with matured cheese, strawberry vinegar and pumpkin seeds.

SMOKED AND CURED HADDOCK190

with green strawberries, yoghurt, elderflower, raw fennel and local herbs.

TARTAR OF VEAL195

with lumpfish roe, dill flower emulsion, compressed celery, golden beats and sour dough. 

SEARED GREEN ASPARAGUS                                                                                        195

with burnt langoustine, foamy langoustine emulsion, dill and crispy  buck wheat.

BACK OF COD                                                                                                                      305

with green tomatoes, wild garlic, broccoli, creamy sunflower seeds, white wine sauce. 

FRIED BRILL305

with celeriac confit, Swedish chorizo, cucumber, water cress and tomato jus. 

STRIPLOIN 305

 with braised beef chuck, crispy quinoa, sunchokes, pickled chanterelles and grilled jus. 

WHITE MOULD CHEESE105

 with warm brown butter caramel, rosemary, apricots, poppy seeds and walnuts. 

MILK AND HONEY ICE CREAM130

 with short bread, honey comb, ginger poached pear and dark chocolate foam.

RASPBERRY SORBET 130

with licorice, lemon curd, candied almonds and burnt Italian meringue. 

 hocolate and thyme, salt toffee ice cream and pumpkin cake.