Dinner with Glynn Purnell

Thursday 21 June 2018

AMUSE-BOUCHE

Chilled gazpacho with heritage tomatoes – basil oil

FISH

Gravlax cured salmon with wasabi crumble – dill mayonnaise – fennel – crème

MAIN

Braised ox cheek – English peas and broad beans – tamarind – liquorice

DESSERT

Raspberry macaron – vanilla crème patisserie – spring berries
raspberry and mint sorbet

 

Sorry We’re

 

FULLY BOOKED