Starter
Tine by Simonstone, refined restaurant dining
Fillet of Beef
aged yorkshire fillet tartare - mushroom emulsion - pickled walknut ketchup - soy-cured egg yolk - ale cracker
Tandoori King Scallop
carrot espuma - blackened carrot - heritage piuckled carrot - cardamom oil
English Pea Velouté
minted creme fraiche - sourdough croutons - rapeseed oil
Wild Pigeon
toasted sesame - compressed cucumber - crushed peas - hoisin - picked homegrown leek
Pork Belly
pear purée - stornoway black pudding - shallot marmalade - pickled pear - crackling
Main Course
East Coast Hake
saffron potato - confit courgette - tarragon pesto - red pepper purée - brandade
Venison Loin
oak-smoked beetroot tart - celeriac gratin - pine oil-poached british apple - mitake mushroom - kale
Salt-aged 7oz Sirloin
skin-on fries - portabello mushroom - seasoned tomato - peppercorn sauce
Lamb Rump
lamb breast croquette - chicory marmalade - ewe's milk yoghurt - tomato and parsley sauce
Dessert
Honey Cremeaux
matcha green tea sponge - honeycomb - blueberry caviar - lemon curd ice cream
Chocolate Ganache
brown butter - sour cherry - chestnut cream - chocolate strands
English Strawberries
elderflower jelly - oat crumble - strawberry sorbet - yoghurt foam
Three or Five Cheeseboard Selection
selection of artisan cheeses and accompaniments