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CURED HALIBUT195

with caramelized onions, fresh and smoked local tomatoes, elderflower and pumpkin seeds. 

TARTAR OF VEAL195

with dill flower emulsion, celery, grated rye cheese, golden beats and sour dough.

WHITE ASPARAGUS AAA195

with chicken beurre blanc, grilled butter, lumpfish roe and water cress. 

SEARED GREEN ASPARAGUS                                                                                        195

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

BACK OF COD                                                                                                                      305

with salsify, blue mussels, wild garlic, cucumber and mussle broth.

STRIPLOIN305

with locally grown mushrooms, whey baked onions, burnt leeks and red wine jus. 

BACK OF LAMB 305

 with crispy shoulder, creamy and pickled sunchokes, canola shoots and bay leaf jus.  

PETIT CHOUX105

 with warm chees cream, local cheese, poppy seeds and beet roots. 

RHUBARB130

 with Breton cake, birch fudge, yoghurt crisp and lemon thyme ice cream. 

RASPBERRY SORBET 130

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

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