Salted hake with gazpacho, saffron aioli, and wild wilted sea beet.
Crab with ginger jelly, wakame weed, lemon grass mayonnaise and shellfish popcorn.
Savoury sundae – gazpacho jelly, goat’s cheese mousseline, basil sorbet and parmesan crisp.
½ a lobster and chips, lobster sauce, home made tomato ketchup, lemon mayonnaise and salad.
Bass with tomato fondue fennel crystalline and black olive powder.
Chicken breast with madeira sauce, stuffed courgette flower, courgette rosti and mushroom ravioli.
Strawberries with meringue, strawberry sauce and clotted cream ice cream.
Vanilla and honey cheesecake with bee pollen, and ‘honeycomb.
Sable biscuits with citrus syllabub and summer berries.