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𝑨𝒎𝒖𝒔𝒆 𝒃𝒐𝒖𝒄𝒉𝒆 Crispy King oyster in tempura butter, miso mayonnaise, seaweed powder 𝐟𝐢𝐫𝐬𝐭 𝐜𝐨𝐮𝐫𝐬𝐞 Pan seared scallops, smoked cauliflower and wild garlic cream, avocado mouse, parsnips crisps 𝐒𝐞𝐜𝐨𝐧𝐝 𝐜𝐨𝐮𝐫𝐬𝐞 King prawns, wrapped on angels hair, prawns bisque, garden peas cream, confit strawberries 𝐓𝐡𝐢𝐫𝐝 𝐜𝐨𝐮𝐫𝐬𝐞 Fillet of dry aged duck, parsnips and vanilla cream, heritage beetroots, wild berries, honey glazed baby carrots, veal homemade jus, 𝟒𝐭𝐡 𝐜𝐨𝐮𝐫𝐬𝐞 Red mullet, saffron bouillabaisse, confit heritage carrots, carrots cream, parsnips crisps 𝐃𝐞𝐬𝐬𝐞𝐫𝐭 Italian cannoli, pistachio, white chocolate cream,