Chris Pople:
Canapes, strip loin tartar on wild black wice with wood sorrel, and smoked pastrami on rye and mustard seeds
Chris Pople:
The menu
Chris Pople:
La Peral milk curd, black cherries and preserved cherry blossoms
Chris Pople:
Spring onion and lubina skin, charred spring onion tops, romesco lubina bottarga
Chris Pople:
Short rib beef ravioli, spring peas, fava beans and smoked bone marrow broth
Chris Pople:
Two month aged US beef rib eye, sprouted grain porridge, wild asparagus and oatmeal jus
Chris Pople:
Montecarmelo strawberries, fennel, sheep yoghurt meringue and milk ice cream