28 day dry aged beetroot, mustard, extra virgin olive oil, capers, chives, crispy seaweed, cured egg yolk

Ceviche scallop, gazpacho, concentracted prawn head bisque, samphire

Cromer crab and saffron infused risotto, fried in bread crumbs served with aioli and pickled chillies

Sliced of cured duck breast with green peppercorns, rocket, aged comté

Roasted monkfish, green peppercorn sauce, Mussels. Served with frites

Slow braised beef cheeks bourguignon, Dijon mustard mashed potato

Abundant Grilled wild mushrooms served over a butterbean cassoulet, toasted pine nuts, Fresh warm baguette

Confit duck, red sauce, green sauce, Pome fondant

A souffle made from a rich saffron infused bouillabaisse and King Prawns

Limoncello soaked ladyfingers, Amalfi lemon & vanilla mascarpone, white chocolate, pistachio

Caramelised pears, puff pastry, toasted almonds, thick vanilla cream