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48 hour venison cheek morel scapes mushroom custard hibiscus- maple crispy ice bulb  Aged beef, BBQ leeks cooked in kombu, egg, garlic, sour cream  Beef fillet with roasted winter vegetables & black truffle sauce Berkshire pork loin, seared pork belly, prunes, and roasted baby fennel.  Blackened lamb neck fillet with gnocchi and peppers  Braised Beef Chuck, Truffled Shallot Cappelletti, Horseradish Parsnip Purée, Leeks Cooked in Beef Fat, Wilted Kale Cumin and Coffee spiced Lamb, heirloom carrot pavé, carrot purée, coffee and carrot soil, pickled mustard and carrot  Flank steak, Bone Marrow, Chili caramell chestnut, potatos mousse, onions, mustard seed  Lamb belly & filet, peas, mint, sour cream, and garlic  Lamb from the black forest, radishes, stuffed bean & fermented garlic  Pan fried beef fillet with butter glaze, beetroot purée, salt baked beetroot and pickled beetroot, salsify, black garlic, charred shallot shells & hazelnut sunflower seed crumble  Pork Medallions & Bacon  Rack of lamb with herb and hazelnut crust, lamb kidney, parsnip purée, pickled beetroot, samphire & lamb Roasted lamb with oven baked mushrooms and beetroot with whole spinach and potato purée with coriander  Sousvide venison, spring vegetables, edible flowers and minus 8 vinegar jelly Veal Saltimbocca, Veal Tenderloin Wrapped in a Sage Farce, Wrapped in Prosciutto, Carrot, Onion Roasted lamb, tempura courgette, mint, and hazelnuts Veal, cabbage, apple & tarragon. Veal, carrot, mustard & onion. |
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