PLATED STARTERS
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Poached & smoked Scottish salmon timbale
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Smokey aubergine, miso plantain, puffed buckwheat
Seabass carpaccio, red & yellow tomatoes, oregano, chilli
Butternut squash soup, chilli oil, toasted hazelnut
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Burrata, herritage tomatoes, balsamic glaze, micro basil
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Sweet potato, butternut squash & goats cheese galette, garlic & thyme
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Rainbow garden salad, green tomato, goats curd
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Tuna tataki rolled in wasabi & sesame seedsm edemame salad & spicy yuzu dressing
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Carpaccio of pickled vegetables, goats curd
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