T_Marjorie:
Menu
T_Marjorie:
Roasted juniper fudge tartlet with preserved perilla. Kendal mint cake
T_Marjorie:
Fig LEaf Mousse, compressed conference pears,
T_Marjorie:
Pink Lady Apple tart, Verjus and Woodruff
T_Marjorie:
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T_Marjorie:
Frozen Tunworth Cheese, London Borage and truffle Honey
T_Marjorie:
Aged creedy carver duck, fermented cabbage,beetroot and raspberry vinegar sauce
T_Marjorie:
Mini English muffins (to mop up the turbot sauce)
T_Marjorie:
Turbot, Crown Prince Pumpkin, Lovage and smoked bone sauce
T_Marjorie:
Chef's table, Aulis, Head Chef Charlie Taylor
T_Marjorie:
Dil brined gem lettuce, horseradish, pickled shimeji mushrooms
T_Marjorie:
Crab custard, marinated trout roe, rosehip vinegar
T_Marjorie:
Scallops for Orkney, Wild Chamomile, pike roe
T_Marjorie:
Laaunceton Lamb belly with fermented beans, wild garlic and potato
T_Marjorie:
Newlyn Crab on roasted chicken skin, oxalis and horseradish vinegar
T_Marjorie:
Large white pork and devonshire smoked eel doughnut with caviar
T_Marjorie:
Bread pudding with birch syrup, truffle and black garlic
T_Marjorie:
Gooseberry and sea bream tartlet with nasturtium and coal oil
T_Marjorie:
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T_Marjorie:
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T_Marjorie:
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T_Marjorie:
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T_Marjorie:
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T_Marjorie:
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T_Marjorie:
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