This dish is to celebrate the British game season, locally sourced produce. The highest quality meat available, Deer from field to fork, skinned and butchered by my own hands
main
Fillet of venison, pan seared and finnished with beetroot, textures of cauliflower, caramelised cauliflower, cauliflower carpaccio, cavalo nero And beetroo
dessert
White choclate pannacotta,
starter
Fillet of beef tartare, egg yolk pure, spiced beetroot and tapioca