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smoked paprika aioli, garlic pangrattato

ev olive oil butter, 10 year old aged balsamic, olive oil snow

LARDO CONFIT LEEK, MANCHEGO TUILE

ROASTED GARLIC, ROSEMARY

BROCOLLI PURÉE, BLACK GARLIC AIOLI, FURIKAKE

crispy leek, pickled shallot, ale gravy

65° EGG, PICKLED shimeji, TEMPURA ENOKI MUSHROOM

CARROT PURÉE, FURIKAKE, PICKLED CARROT, BLACK RICE VINEGAR GLAZE

SINGAPORE CHILLI CRAB SAUCE, CRAB CRACKER, SPRING ONION

cauliflower puree, caper, chorizo, samphire

labneh, lavender, honey, saffron

coriander & mint chutney, bombay mix, cauliflower pureee, lamb jus

plum PURÉE, poached plum, SHISO LEAF, DUCK jus

CHEZ FRIED CHICKEN! PICKLED CUCUMBER, PEANUT CRUMB, NAM PLA CARAMEL, SATAY SAUCE

TRUFFLE MAYO, PECORINO

tomato salad, black olive crumb, crispy basil

KOREAN BBQ GLAZE, APPLE GEL, KIMCHI FRITTER

PRAWN MASSAMAN CURRY, THAI CARROT SALAD, CARROT PURÉE, CARROT BHAJI, FINGER LIME

NORI BUTTER, SEAWEED CRACKER (GF)

garlic & parsley crumb

SALAMI NAPOLI IS MADE OF A MIXTURE OF FRESH ITALIAN PORK, BLACK PEPPER & SPICES

MORTADELLA IS A SLOW COOKED FINE PORK SALAMI FLAVOURED WITH SALT, PEPPER, MILD SPlCES & HERBS

BEEF TOPSIDE CURED WITH RED WINE, HERBS, BALSAMIC WHICH GIVES A REFRESHING TANG

CURED MARBLED PORK COLLAR MATURED FOR 2-3 MONTHS FOR A RICH TASTE

ITALIAN SMOKED HAM MADE WITH CURED PORK LEG, WITH BAY AND JUNIPER

PASTEURISED. cows MILK. Fat cow is buttery, nutty and sweet. With a hint of orchard fruits and dairy cows on the nose. a semi-hard rind cheese with the colour of fresh bread. Fat cow sits somewhere between gruyere and emmental in appearence and flavour (V)

PASTEURISED COW'S MILK. TUNWORTH IS OUR OWN, VERY BRITISH CAMEMBERT. A SOFT WHITE RINDED CHEESE, WONDERFULLY REMINISCENT OF ITS FRENCH COUSIN. THE CHEESE HAS A SOFT, THIN AND WRINKLED RIND, A RICH AND EARTHY MUSHROOM FRAGRANCE, AND A LONG LASTING SWEET AND NUTTY FLAVOUR

PASTEURISED goats milk dazel ash has an edible ash coating and as it matures the crinkly rind takes on a lustrous satiny hue of black and white

UNPASTEURISED sheeps milk.classic spanish cheese made in the la mancha region of spain from the milk of sheep of the manchega breed. nutty and fruity with a semi hard texture

PASTEURISED COWS MILK. aged for a minimum of 12 months in the thick black wax, the cheese has an incredible intense and rich flavour, not to mention a satisfyingly crumbly texture. why not try with a shot of vodka made with the same milk!? (v)

PASTEURISED COW'S MILK. the square blue murder is softer and creamier than many blues and has a thin, sticky, grey-white rind (v)

popcorn, miso caramel, dulce de leche ice cream

honey ice cream, chocolate tuile, honeycomb

Poached plum, ginger crumble, vanilla

dulce de leche ice cream, honeycomb ice cream, sake & yuzu sorbet