Starters

VEGETABLE

Henderson bakery sourdough bread, olives, olive oil & balsamic vinegar (v)

Risotto primavera (v)

Barley risotto with marinated feta cheese (v)

Beetroot risotto with goat’s cheese & chives (v)

Caponata with burrata (v)

Salsa verde with goat’s curd on toasted sourdough (v)

Tomato tart with basil & goat's cheese (v)

FISH 

Moscadini - baby octopus in olive oil, garlic, fennel & chilli

Beetroot cured salmon with beetroot pickled egg, pickled beetroot, samphire, horseradish & anise crumb

Black squid paella with green peppers

Fresh & smoked salmon tartare

Mackerel with golden beetroot & orange salsa

Prawn & pea risotto

Potted crab with pearled spelt

Sea bass ceviche with avocado & grapefruit

MEAT

Calves kidneys, pearl barley & cinnamon yoghurt

Marinated skirt steak with a ginger & spring onion dipping sauce

Rabbit, sage & apricot terrine served with pickled cucumber

Gary Carruthers