Starters

Seared butternut scallops
Sumac, imam bayildi, coconut raita, coriander, squash puree

Sautéed wild mushroom fricassee
Truffled cauliflower puree, burnt onions, tarragon emulsion, Rugbrod cracker

Kimchi and sesame dumplings
Vermicelli noodle salad, crisp lotus root, lime and soy dressing

Jack fruit bang bang
Peanut brittle, spiced poppadum, Asian slaw, coriander

Grilled salsify and young leeks
Truffled scrambled tofu, shitake bacon, caramelised baby onions, watercress

Mains

Beet wellington
Quinoa risotto, charred sprouting broccoli, chestnut mushroom duxelles, madeira sauce

Wild mushroom cottage pie
King oyster and aubergine, pickled red cabbage, thyme sauce

Szechuan aubergine
Ginger and chilli hot rice, shitake mushrooms, kimchi cabbage

Cauliflower cheese
“cheese sauce”, black truffle, burnt onion, samphire

Pulled BBQ jack fruit
Sweet potato fondant, smoked tomato and corn, crispy kale

Mains

Maple glazed pineapple
Almond and vanilla rice pudding, passion fruit, chamomile

Raw chocolate tart
Salt caramel, iced almond cream, Medjool dates

Sticky toffee pudding
Iced peanut butter, caramelised banana, maple syrup

Sussex strawberry “Eton mess”
Strawberry gel, basil, coconut cream, vanilla meringues

Glazed lemon pudding
Almond and lemon cake, sorbet, glazed meringues, lemon caviar

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