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onion puree and Lancashire bomb cheese

roasted cauliflower puree, pickled walnuts and bone marrow

heritage beetroots, mustard seeds and toast

curry mayonnaise, grilled leeks and tomato jam

pickled fennel and smoked cod's roe

with burnt apple, blue cheese and toasted walnuts

black pudding, chervil root and sprouts

mussels, bacon, king oyster mushroom and sea herbs

with Jerusalem artichoke, roasted parsnips and potato terrine

with braised red cabbage and mashed potato

Served with oyster mushroom, roasted onion, black garlic ketchup and hand cut chips

Butterscotch sauce, milk ice cream and honeycomb. Suggested Pairing: Chateau Filhot, Sauternes, France, 2010 - $7.50

Morello cherries and crème fraiche ice cream. Suggested Pairing: Domaine de la Rectorie, Banyuls, Cuvée Léon Parcé, Roussillon, France, 2013 - $8.50

With chocolate sorbet. Suggested Pairing: Clos de Thou, Jurancon, France 2016 - $8.50

With amoretti biscuit ice cream. Suggested Pairing: Chateau Filhot, Sauternes, France, 2010 - $7.50

Blackberries, toasted oats and blackberry sorbet. Suggested Pairing: Pedro Ximenez, Lustau, Spain - $7.50

Pasteurised cow's milk, earthy character and nutty flavour – Ford Farm, Dorset

Unpasteurised cows milk, soft bloomy rind with notes of citrus and truffle – Bungay, Suffolk

Pasteurised semi soft sheep's milk cheese, well rounded and rich - Ireland