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