Wildweed

Apple, brown butter, almond cake, caramelized white chocolate ganache, kabocha ice cream

Caramelized white chocolate ganache, almond cake, apple rosettes, brown butter and squash ice cream

Cooked in butternut squash, served with wildflower honey and squash sauce, gooseberries, pickled elderflower and hay infused brown butter

Lime leaf bearnaise, fermented crab, mushroom jelly, fig leaf

Hazelnut rose romesco, roast heirloom carrots, menuette parsley and Bianco sardo cheese