Aster Journey
Six courses
A sequence led by the coast and open fire, moving from bright shellfish through deeper roasted flavours before a cool orchard finish.
River prawn
green almond, preserved citrus, shellfish broth
Line-caught brill
young leek, smoked mussel, bay oil
Woodland mushroom
black garlic, rye, roasted onion
Dry-aged duck
beetroot, pepper leaf, sour cherry
Cultured cream
pear, chamomile, toasted grain
Plum
cocoa husk, verbena, buckwheat



