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.