MARROW BONE WITH MISO
Slow-roasted parsnip root with fermented garlic and miso emulsion, sourdough toast with onion ash, mushroom cracklings, vegetable demi-glace

HEART WITH RED WINE
Confited beetroot glazed with pomegranate, red wine reduction, roasted black root, smoky potato puree

FLAMBED KIDNEYS IN COGNAC
Flambéed king oyster mushroom with cognac, white wine and coarse mustard, chives, potatoes in ash

FLAMBED HEART
Flambéed chocolate heart with rum and sour cherries, chocolate sponge cake, forest fruit gel