Hibiscus

tartar, charred cucumber, wasabi, black olive caramel

pressed leg and smoked breast, sweet and sour cherry, brioche crisp

parmesan wafer, wild rocket, buffalo mozzarella, basil pesto

with goat's curd, chive pommes puree, salsa verde and charred broccoli, lamb jus roti, confit belly

with Provençale vegetables, fennel vinaigrette, smoked trout taramasalata

with confit cherry tomatoes, basil pesto, warm goat's cheese, toasted pine nuts

dark chocolate delice with poached cherries, vanilla bean ice cream, pistachio sponge, cherry puree

with hibiscus granita, hibiscus meringues and lemon curd

with raspberries, almond ice cream, raspberry cannelloni and charred peach