SAMPLE MENU (10/19)

nocellara olives and marcona almonds

menai rock oyster 3/6/9/12

gower chowder of mussels and cauliflower

artichoke, fig and ricotta tart

cep and truffle “toastie”

salt baked carrots, sheep’s curd, pumpkin seeds

charcoal grilled flatbread, smoked aubergine, herb yoghurt

potato purée, black bomber rissole, charred leek

smoked ham hock terrine, red devil cheese, beer pickled onions

herrings, rye bread, laverbread butter, pickled beetroot, horseradish

charcoal grilled octopus skewers, romesco sauce

hake, south indiancurry sauce, matchstick potatoes

charcoal grilled onglet, black garlic mayo, girolles, roscoff onion

slow cooked lamb breast, cockles, caramelised cauliflower, sea vegetables

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perl las, seeded cracker, pickled pear

vin santo, cantucci

hazelnut affogato, hazelnut liquor

lemon tart