FIVE COURSE
This menu will be available Wednesday to Sunday Lunch and Wednesday and Thursday dinner.
5-course £100.00 per person.
SAND CARROT
BLACK GARLIC, FENNEL, POLLEN, FERMENTED CARROTS, SMOKED CARROT BROTH.
WYE VALLEY ASPARAGUS
CAPERS, CROUTONS, PARSLEY, LEMON.
HERITAGE BEETROOT
RED VEIN SORREL, WASABI, ICED BEETROOT.
AUBERGINE
DATE AND PRESERVED LEMON PUREÈ, RAINBOW CHARD, DUKKA.
EVESHAM RHUBARB DONUT
VANILLA CUSTARD CRÈME, RHUBARB SORBET.