AMUSE BOUCHE
PERCEPTION
Ham Salad
prosciutto, onion, beetroot, apple, onion whip
UMAMI
Poached Oyster
mussel & miso custard, courgette
TEXTURE
Corned Duck
raspberry vinegar marshmallow, duck crackling, watercress
AROMATIC
Smoked Scallops
black fennel puree, chorizo, confit orange
REFRESHER
Leek & potato ‘soup’ with a hint of truffle
TASTE
Canterbury Lamb Trio
poached loin, braised lamb neck, lamb chips, smoked potato, parsley crème
CHEESE
Hard
spiced carrots
SWEET
Soufflé
self saucing soufflé
TEMPERATURE
Banana Texture
caramelised banana, crumbs, LN2, meringue
125.0
200.0 with matching wines
Private dining room available by prior request
