Vegan menu
To start
BEETROOT – 16
Cider vinegar, pickled beetroot, pumpkin seed cracker
VOL-AU-VENT – 17
Cep, white balsamic, Black truffle
To continue
JERUSALEM ARTICHOKE – 28
Spelt, cider vinegar, Black truffle
NUT ROAST – 26
Black garlic, barbecued tenderstem broccoli, Roscoff onion
To finish
BERRY PARFAIT – 16
Blackberry jam, blackberry sorbet
ALMOND CAKE – 16
Plum, plum sorbet
