Fine dining menu

APERITIF

English summer spritz

AMUSE-BOUCHE

Barrel-aged feta, soused cucumber, Datterini tomato consomme & greek basil (V/GF)

STARTER

 Cromer crab with courgette linguine, bronzed fennel, sea herbs, onuga & dill oil (GF/DF)

MAIN

Elwy Valley salt marsh lamb (two ways), jerusalem artichoke, black cabbage, confit garlic & salsa verde (GF)

PALATE CLEANSER

Beetroot, Amalfi lemon & Hendricks gin

DESSERT

Bitter chocolate ganache, hazelnut praline, raspberries & mascarpone  (GF)