A four course menu, created by chef Chris Bond.
amuse
Puffed Rice Cracker, Wasabi, Lemon
starter
Heritage Carrot, Pickled & Roasted, Tamarind Glaze, Peanut, Yogurt, Coriander
main
Lamb Rump, Broccoli Stem, Lamb Hollandaise
dessert
Warm Chocolate Mousse, Raspberry