Cornish Mussels

with ‘nduja, melted leeks and samphire.

Dark Chocolate Mousse

with caramel ice cream, olive oil and barley.

Roast Cornish Cod

with ‘nduja risotto, salted almonds and pecorino.

Ham Hock & Gruyere Pie

with sauce soubise, braised cabbage and Alsace bacon.

Steak Tartare

with sourdough crisps, oyster mayonnaise and cured egg yolk.

Confit Lamb Breast

with baby turnips, salsa verde and crispy shallots.

Grilled Plaice

with seaweed butter, palourde clams, fennel purée and sea vegetables.

Cauliflower Tempura

with raisin raita, curried quail eggs, watercress and almonds.

Raspberry and white chocolate baked Alaska

Rhubarb and custard pavlova

Custard tart

Soy blackened salmon

with pickled daikon, bok choi, crispy garlic and ginger

Treacle cured sirloin of beef

with carrot purée and horseradish cream

Scallop ceviche

with whipped avocado, pickled ginger and truffled ponzu dressing