Starters

Tomato and Artichoke Textures
Confit, roasted, dried, raw, essence, Kalamata olives

Anjou Pigeon
Chargrilled, Sweet corn, shallot, bacon popcorn, red wine essence

Mediterranean Tuna
Smoked, Asian flavours

Scottish Scallops
Pan-fried, cauliflower textures

Cornish Crab
Salad, Champagne "Henriot", pickled girolles

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