European fine dining: Cured salmon - Honey goats cheese mousse - Two way lamb - Creme brulee
amuse
cured salmon with charred baby cucumber , lemon emulsion , rainbow radish
starter
Honey goats cheese mousse with heritage beetroot, roasted pickle shallots and watercress.
main
Two way lamb served with fondant potatoes, celeriac puree, crispy kale and finished with a lamb jus
dessert
Creme Brulee with poached apples and apple cream