Olive Tree

cured, fermented carrot, Leafy clementine

Ivy House Farm Butter

cooked over Binchotan, ‘burnt’ leek, jalapeno, lemon balm, lovage, lime

black Winter truffle, Vin Jaune, Cornish Meyer lemon, Mexican marigold

black pudding, Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinto de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Ivy House Farm Butter

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

Ivy House Farm Butter

fermented carrot, lovage, lime

‘Soubise’, pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked oat cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

fermented carrot, lovage, lime

'Soubise', pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

mushroom, preserved truffle, IP8 vinegar

Exmoor Caviar, smoked cream, alliums, pecans, maple syrup

cured, fermented carrot, Miyagawa mandarin

Ivy House Farm Butter

cooked over Binchotan, ‘burnt’ leek, jalapeno, lemon balm, lovage, lime

‘Soubise’, pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Exmoor Caviar, smoked oat cream, alliums, pecans, maple syrup

cured, fermented carrot, Miyagawa mandarin

Picual Olive Oil

cooked over Binchotan, 'burnt' leek, jalapeno, lemon blam, lovage, lime

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

black pudding, Cheltenham beetroot, 'Soubise', rose, red Kampot pepper, Tinta de Toro

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

bbq or tomato sauce (please allow 15 minutes)

tartare sauce and salad

Pork sausage, brioche bun

Panko Bread crumbs, garlic butter

Tomato sauce, parmesan shavings

(please allow 15 minutes)

Difference Coffee: Your choice of coffee between freshly ground ‘The One’ filter coffee or Yellow Bourbon specialty Lalani & Co Tea: Kenya Black, Earl Grey, Darjeeling 2020, Mountain Green Nazani Tea Infusions: Chamomile, Peppermint or Fresh Mint, Lemon Verbena

orange, pressed apple, ruby grapefruit, pomegranate, Isle of Wight tomato

served with butter and Seasonal honey

with dried blackcurrant and morello cherries or Homemade Granola. Choice of milk or yoghurt

coastal cheddar, Tunworth

served plain with a choice of sugar or honey

Huntsham Farm court sausage, Denhay Farm streaky bacon, homemade black pudding, grilled tomato, flat mushroom, two free-range eggs cooked to your liking

With choice of the following fillings; coastal cheddar, ham, mushroom, tomato

Denhay Farm smoked streaky bacon, maple syrup

Homemade muffin, Spinach, poached eggs, hollandaise Sauce, a choice of collar ham or smoked trout

Free-range Scrambled egg, chives, dill

Vegetarian sausages, grilled tomato, mushrooms, baked beans, two free-range eggs cooked to your liking

cured, Granny Smith apple, Tonka bean, ginger

yeast, Ip8 Beer vinegar

Cannelloni, 20-year old Madeira, oregano

cooked over Binchotan, fermented carrot, lemon verbena, lovage, lime

roasted Tahitian vanilla parfait, fennel, ‘Bonini Modena’ balsamic

roasted Tahitian vanilla, puff pastry, 50-year old balsamic

miso caramel

Exmoor Caviar, smoked cream, alliums, pecans, maple syrup

cured, fermented carrot, Leafy clementine

Ivy House Farm Butter

cooked over Binchotan, 'burnt' leek, jalapeno, lemon balm, lovage, lime

black Winter truffle, Vin Jaune, Cornish Meyer lemon, Mexican marigold

black pudding, Cheltenham beetroot, 'Soubise', rose, red Kampot pepper, Tinta de Toro

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, Leafy clementine

Ivy House Farm Butter

cooked over Binchotan, ‘burnt’ leek, jalapeno, lemon balm, lovage, lime

black Winter truffle, Vin Jaune, Cornish Meyer lemon, Mexican marigold

black pudding, Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinto de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Ivy House Farm Butter

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

Ivy House Farm Butter

fermented carrot, lovage, lime

‘Soubise’, pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked oat cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

fermented carrot, lovage, lime

'Soubise', pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

mushroom, preserved truffle, IP8 vinegar

Exmoor Caviar, smoked cream, alliums, pecans, maple syrup

cured, fermented carrot, Miyagawa mandarin

Ivy House Farm Butter

cooked over Binchotan, ‘burnt’ leek, jalapeno, lemon balm, lovage, lime

‘Soubise’, pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Exmoor Caviar, smoked oat cream, alliums, pecans, maple syrup

cured, fermented carrot, Miyagawa mandarin

Picual Olive Oil

cooked over Binchotan, 'burnt' leek, jalapeno, lemon blam, lovage, lime

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

black pudding, Cheltenham beetroot, 'Soubise', rose, red Kampot pepper, Tinta de Toro

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

bbq or tomato sauce (please allow 15 minutes)

tartare sauce and salad

Pork sausage, brioche bun

Panko Bread crumbs, garlic butter

Tomato sauce, parmesan shavings

(please allow 15 minutes)

cured, Granny Smith apple, Tonka bean, ginger

yeast, Ip8 Beer vinegar

Cannelloni, 20-year old Madeira, oregano

cooked over Binchotan, fermented carrot, lemon verbena, lovage, lime

roasted Tahitian vanilla parfait, fennel, ‘Bonini Modena’ balsamic

roasted Tahitian vanilla, puff pastry, 50-year old balsamic

miso caramel

Difference Coffee: Your choice of coffee between freshly ground ‘The One’ filter coffee or Yellow Bourbon specialty Lalani Co Tea: Kenya Black, Earl Grey, Darjeeling 2020, Mountain Green Nazani Tea Infusions: Chamomile, Peppermint or Fresh Mint, Lemon Verbena

orange, pressed apple, ruby grapefruit, pomegranate, Isle of Wight tomato

served with butter and Seasonal honey

with dried blackcurrant and morello cherries or Homemade Granola. Choice of milk or yoghurt

coastal cheddar, Tunworth

served plain with a choice of sugar or honey

Huntsham Farm court sausage, Denhay Farm streaky bacon, homemade black pudding, grilled tomato, flat mushroom, two free-range eggs cooked to your liking

With choice of the following fillings; coastal cheddar, ham, mushroom, tomato

Denhay Farm smoked streaky bacon, maple syrup

Homemade muffin, Spinach, poached eggs, hollandaise Sauce, a choice of collar ham or smoked trout

Free-range Scrambled egg, chives, dill

Vegetarian sausages, grilled tomato, mushrooms, baked beans, two free-range eggs cooked to your liking

Exmoor Caviar, smoked cream, alliums, pecans, maple syrup

cured, fermented carrot, Leafy clementine

Ivy House Farm Butter

cooked over Binchotan, 'burnt' leek, jalapeno, lemon balm, lovage, lime

black Winter truffle, Vin Jaune, Cornish Meyer lemon, Mexican marigold

black pudding, Cheltenham beetroot, 'Soubise', rose, red Kampot pepper, Tinta de Toro

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, Leafy clementine

Ivy House Farm Butter

cooked over Binchotan, ‘burnt’ leek, jalapeno, lemon balm, lovage, lime

black Winter truffle, Vin Jaune, Cornish Meyer lemon, Mexican marigold

black pudding, Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinto de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Ivy House Farm Butter

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

Ivy House Farm Butter

fermented carrot, lovage, lime

‘Soubise’, pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked oat cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

fermented carrot, lovage, lime

'Soubise', pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

mushroom, preserved truffle, IP8 vinegar

Exmoor Caviar, smoked cream, alliums, pecans, maple syrup

cured, fermented carrot, Miyagawa mandarin

Ivy House Farm Butter

cooked over Binchotan, ‘burnt’ leek, jalapeno, lemon balm, lovage, lime

‘Soubise’, pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

frozen Driftwood cheese, sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Exmoor Caviar, smoked oat cream, alliums, pecans, maple syrup

cured, fermented carrot, Miyagawa mandarin

Picual Olive Oil

cooked over Binchotan, 'burnt' leek, jalapeno, lemon blam, lovage, lime

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

black pudding, Cheltenham beetroot, 'Soubise', rose, red Kampot pepper, Tinta de Toro

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

Coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

bbq or tomato sauce (please allow 15 minutes)

tartare sauce and salad

Pork sausage, brioche bun

Panko Bread crumbs, garlic butter

Tomato sauce, parmesan shavings

(please allow 15 minutes)

cured, Granny Smith apple, Tonka bean, ginger

yeast, Ip8 Beer vinegar

Cannelloni, 20-year old Madeira, oregano

cooked over Binchotan, fermented carrot, lemon verbena, lovage, lime

roasted Tahitian vanilla parfait, fennel, ‘Bonini Modena’ balsamic

roasted Tahitian vanilla, puff pastry, 50-year old balsamic

miso caramel

Difference Coffee: Your choice of coffee between freshly ground ‘The One’ filter coffee or Yellow Bourbon specialty Lalani & Co Tea: Kenya Black, Earl Grey, Darjeeling 2020, Mountain Green Nazani Tea Infusions: Chamomile, Peppermint or Fresh Mint, Lemon Verbena

orange, pressed apple, ruby grapefruit, pomegranate, Isle of Wight tomato

served with butter and Seasonal honey

with dried blackcurrant and morello cherries or Homemade Granola. Choice of milk or yoghurt

coastal cheddar, Tunworth

served plain with a choice of sugar or honey

Huntsham Farm court sausage, Denhay Farm streaky bacon, homemade black pudding, grilled tomato, flat mushroom, two free-range eggs cooked to your liking

With choice of the following fillings; coastal cheddar, ham, mushroom, tomato

Denhay Farm smoked streaky bacon, maple syrup

Homemade muffin, Spinach, poached eggs, hollandaise Sauce, a choice of collar ham or smoked trout

Free-range Scrambled egg, chives, dill

Vegetarian sausages, grilled tomato, mushrooms, baked beans, two free-range eggs cooked to your liking

cured, fermented carrot, leafy clementine

Ivy House Farm Butter

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

cured, fermented carrot, leafy clementine

Cheltenham beetroot, ‘Soubise’, rose, red Kampot pepper, Tinta de Toro

cocoa nib, Manni olive oil, 50 year old Balsamic

Crème Chiboust, puff pastry, Jasmine tea, quince, Voatsiperifery pepper

miso caramel

Tonburi, smoked oat cream, alliums, pecans, maple syrup

salted lemon, jalapeño, pistachio

fermented carrot, lovage, lime

'Soubise', pink pepper, rose, black garlic, horseradish

black Winter truffle, Cornish Meyer lemon, Vin Jaune, Mexican marigold

Honestly Blue 'cheese', sunflower seed

cocoa nib, Manni olive oil, 50 year old Balsamic

coconut, Jasmine tea, quince, Voatsiperifery pepper

bergamot

bbq or tomato sauce (please allow 15 minutes)

tartare sauce and salad

Pork sausage, brioche bun

Panko Bread crumbs, garlic butter

Tomato sauce, parmesan shavings

(please allow 15 minutes)

cured, Granny Smith apple, Tonka bean, ginger

yeast, Ip8 Beer vinegar

Cannelloni, 20-year old Madeira, oregano

cooked over Binchotan, fermented carrot, lemon verbena, lovage, lime

roasted Tahitian vanilla parfait, fennel, ‘Bonini Modena’ balsamic

roasted Tahitian vanilla, puff pastry, 50-year old balsamic

miso caramel

Madeira, Douglas Fir

Cornish Kern, lovage, salted lemon

Yuzu kosho, Tahitian vanilla, Wye Valley green asparagus

Ivy House clotted cream / lamb fat

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

kohlrabi, mussels, three corned leek, Oscietra caviar

morel, wild garlic, Vin Jaune, Winter thyme

bay leaf, Manni olive oil, 50-year old balsamic

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

miso caramel

Madeira, Douglas Fir

Cornish Kern, lovage, salted lemon

Ivy House clotted cream / lamb fat

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

kohlrabi, mussels, three corned leek, Oscietra caviar

morel, wild garlic, Vin Jaune, Winter thyme

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

Miso Caramel

Madeira, Douglas Fir

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

Ivy House clotted cream / lamb fat

kohlrabi, mussels, three corned leek, Oscietra caviar

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

Miso Caramel

Madeira, Douglas Fir

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

Ivy House clotted cream / lamb fat

kohlrabi, mussels, three corned leek, Oscietra caviar

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

miso caramel

lovage, sea grapes

onion, pecan, chives

‘Soubise’, pink pepper, rose, black garlic, horseradish

Ivy House clotted cream / mushroom

onion, quince, Hen of the Woods

Bromham celeriac, preserved black truffle, Piedmont hazelnut

Amalfi lemon, preserved truffle, yeast,

bay leaf, Manni olive oil, 50-year old balsamic

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

miso caramel

lovage, sea grapes

Tonburi, smoked oat cream, alliums, pecans, maple syrup

‘Soubise’, pink pepper, rose, black garlic, horseradish

onion, quince, Hen of the Woods

Bromham celeriac, preserved black truffle, Piedmont hazelnut

Amalfi lemon, preserved truffle, yeast,

almond, Manni olive oil, 50-year old balsamic

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

Bergamot

lovage, sea grapes

‘Soubise’, pink pepper, rose, black garlic, horseradish

Yuzu kosho, Tahitian vanilla, Wye Valley green asparagus

Ivy House clotted cream / mushroom

onion, quince, Hen of the Woods

kohlrabi, mussels, three corned leek, Oscietra caviar

Amalfi lemon, preserved truffle, yeast,

bay leaf, Manni olive oil, 50-year old balsamic

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

miso caramel

Madeira, Douglas Fir

lovage, salted lemon

Yuzu kosho, Tahitian vanilla, Wye Valley green asparagus

mushroom / lamb fat

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

kohlrabi, mussels, three corned leek, Oscietra caviar

morel, wild garlic, Vin Jaune, Winter thyme

almond, Manni olive oil, 50-year old balsamic

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

bergamot

Difference Coffee: Your choice of coffee between freshly ground ‘The One’ filter coffee or Yellow Bourbon specialty Lalani & Co Tea: Kenya Black, Earl Grey, Darjeeling 2020, Mountain Green Nazani Tea Infusions: Chamomile, Peppermint or Fresh Mint, Lemon Verbena

orange, pressed apple, ruby grapefruit, pomegranate, Isle of Wight tomato

served with butter and Seasonal honey

with dried blackcurrant and morello cherries or Homemade Granola. Choice of milk or yoghurt

coastal cheddar, Tunworth

served plain with a choice of sugar or honey

Huntsham Farm court sausage, Denhay Farm streaky bacon, homemade black pudding, grilled tomato, flat mushroom, two free-range eggs cooked to your liking

With choice of the following fillings; coastal cheddar, ham, mushroom, tomato

Denhay Farm smoked streaky bacon, maple syrup

Homemade muffin, Spinach, poached eggs, hollandaise Sauce, a choice of collar ham or smoked trout

Free-range Scrambled egg, chives, dill

Vegetarian sausages, grilled tomato, mushrooms, baked beans, two free-range eggs cooked to your liking

Miso Caramel

Madeira, Douglas Fir

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

Ivy House clotted cream / lamb fat

kohlrabi, mussels, three corned leek, Oscietra caviar

tonka bean, pink peppercorn, Mexican marigold

spiced sugar

golden beetroot, English wasabi, Antonius caviar, buttermilk, dill

Madeira, Douglas Fir

fermented carrot, lovage, Tahitian vanilla

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

Ivy House clotted cream / lamb fat

Cheltenham beetroot, rose, Roscoff onion, red Kampot pepper, Tinta de Toro

breast & umbels, onion, black Winter Truffle, chestnuts

clotted cream ice cream, kumquat, brandy custard

Bay leaf, Manni olive oil, 50 year old Balsamic

miso caramel

spiced sugar

madeira, Douglas Fir

golden beetroot, English wasabi, Antonius caviar, buttermilk, dill

Jerusalem artichoke, Piedmont hazelnut, Pedro Ximenez, Jamaican Blue Mountain coffee

Ivy House clotted cream / lamb fat

fermented carrot, lovage, Tahitian vanilla

mushroom, Amalfi lemon, Vin Jaune, Mexican marigold, preserved truffle

Roscoff onion, pickled girolle, black garlic, Winter thyme

fig leaf, Manni olive oil, 50-year old balsamic

tonka bean, pink peppercorn, rose

miso caramel

Earl grey tea sugar