After a long fun summer, we are back to cook up an autumnal feast! Join us for an evening of four creative courses, plus a welcome cocktail and snacks. Inspired by pickling, fermenting and the seasonal produce around us, we are excited to dish up some tasty food!
Seasonal welcome cocktail
Pigeon, pheasant rillette, fermented kohlrabi, quince + pine nut jelly
Chestnut + red wine pate, fermented kohlrabi, quince jelly + parsnip crisp, served with bread (Vegetarian Option)
Hake, celeriac, girolles, mussels + hazelnuts
Pumpkin, hazelnut + burnt apple filo tart, celeriac, girolles + cavalo nero (Vegetarian Option)
Roast plums, plum curd, spiced ginger cake, brown butter fudge, amaretto cream
White port poached pear, Roquefort, cacao nibs, walnut biscotti