Sous Vide Pork Roast, brined with Maple Syrup, Hickory Liquid Smoke, Oranges, Lemons, Fennel Pollen, Red Chilli Flakes, Garlic, Rosemary, Thyme and Oregeno.
Aspargus Soup with Blue Cheese Fritters, crumbled Blue Cheese, Pickled Aspargus Tips and Lemon Creme Fraiche.
Goose Fat roasted Smashed Potatoes with Smoked Sour Cream, Lemon Zest, Black Pepper and Thyme.
Honey Roasted Carrots
Pickled Purple Cauliflower
Apple Crisp
