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Aperitif
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Ginger Ale
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pacific oyster, sunchoke and pickled green anise in sea foam
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Chef's Counter seating
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beach scallops with an emulsion of prawn roe, chrysanthemum and yuzu
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farm egg with alliums, smoked dates and malt
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red beetroot with cauliflower and blood orange, pumpernickle bread crust
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cod confit in olive oil, black and green garlic with young leeks, toast
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duck cooked on the bone, artichoke and preserved wild plums, brassicas
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winter citrus with laurel bay leaf
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apple sponge with vanilla bean ice cream, rice with warm spices
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final sweets