Charred Chicory & Fennel with tahini orange and greek basil
LAPSANG, FIG LEAF, ROSE HALF RYE CAKE
WILD GARLIC AND NETTLE CHALLAH
RYE/SAGE/CUMIN SALT BAKED BEETROOT
SALT BAKED BEETS//ORANGE CUMIN MARINADE//TOMATO LEAF PESTO//NASTURSHAMS & SORREL
Lacto Ferment Rhubarb on caraway toasts with nasturtium and fennel fronds
pineapple weed pannacotta, cracker krokant, blackberry and bay syrup
KECHEK EL FOUGARA - FERMENTED BULGAR WHEAT CHEESE IN OLIVE OIL AND BLACK PEPPER
Lapsang, Rose & Rye cake with Fig leaf powder icing
CURED JERUSALEM ARTICHOKES// LEMON PULP, OLIVE OIL, WHITE WINE VINEGAR, SUGAR & THYME
Charred baby apple with candied pecans and star anise syrup
Kohlrabi, Apple, Sprouted Sunflower Seeds, Smoked Cobnuts, Rock Samphire buds
PLUMS & APRICOTS ROASTED W/CARDAMOM & GINGER//SHERRY ICE CREAM//SAFFLOWER AND ROSE
JERSEYS WITH SORREL, PICKLED ELDERFLOWERS, BLACK GARLIC AND WILD LEEK
CANDIED POMEGRANATE BEETS//SPICY STREETCORN//ROAST FIG LEAF PARCELS STUFFED WITH RED RICE, PINE NUTS, MARINATED SHROOMS
CINNAMON SMOKED SALT APPLE CRISPS
Lemon and rose miso Pastel de nata
SPINACH PANCAKE// BEST YELLOW TOMATOES//OLIVE OIL, PEPPER FLAKES
Jack by the hedge
Pink pierogi. Beetroot & thyme filling. Salt and pepper kale fried off in walnut oil
