— Starter —

Confit cod with mussels, creamed miso leeks and a smoked butter mussel stock velouté with batter scraps and wild garlic oil

— Main —

Crown roasted chicken breast and a herb butter chicken Kiev croquette, charred gem lettuce topped with crispy chicken skin & a confit garlic caesar dressing, pea purée and a feuille de brick tartlet with broad beans, mint & garden peas and a roast chicken jus with lovage oil

Served with crushed crispy new potatoes

— Dessert —

Caramelised white chocolate mousse filled choux bun with poached rhubarb, rhubarb sorbet & jam, served with rhubarb consommé