Thai beef croquette, candied coconut, house hot sauce aioli
Braised lamb shoulder, mint mash, fried rosemary
Summer pea arancini, pea crisp smoked aioli (VE)
Quails egg and truffle mini blini chive crème fraiche (V)
Adzuki bean taco, chili avocado puree, burnt lime (VE)
Spring lamb – Lamb best end and neck fillet, wild garlic, morels, roscoff onion, spelt and Wye Valley asparagus
Violet artichoke, wild garlic, morels, roscoff onion, spelt and Wye Valley asparagus (VE)
Honey Garden – Greenwich honey and orange blossom posset, wild flowers and leaves