Nibbles and a Thirst Quencher:
White bean and rosemary crostini, parmesan shavings
Quail eggs, flavoured salts
Rose infused fizz
To Start:
Beetroot carpaccio, whipped goat’s cheese, oat herb crumble
To Share:
Roasted red sea bream with lemon
Puy lentil and mint polpette, tomato, caper and olive ragu
Watercress and shaved fennel salad
Rosemary bread with olive, parsley and garlic butter
To Finish:
Buttermilk panna cotta, roasted rhubarb, brown butter crunch
