Gin Cured Salmon
pickled cucumber, creme fraiche, seaweed cracker.
Sinodun hill goats cheese mousse
compressed peach, fresh peas, toasted seeds, tendril shoots, micro mint, burnt lemon dressing
Truffled chicken
thyme pomme mousseline, rainbow chard, cultured cream and pinot noir jus.
Courgette and Graceburn potato cake
bbq courgettes, Heritage courgette and flower 'salata', purple olive, basil and chilli dressing
Honey's of Henley Buttermilk and vanilla pannacotta
with poached rhubarb, ginger crumb
Oxford blue cheese
fruit toast, honeycomb