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Meat based menu

Plant based menu

Sweetbread, Parsley, koji

Tomato, tomato vinegar, fennel

Wackley Brook chicken wing, wagyu garum, birch syrup

70 day aged wagyu rump cap, white shoyu, wild carrot

Crumpets, birch syrup, burnt cream

Celeriac, kombu, wild chamomile

Sarah Crows lamb loin, lettuce, chicken skin, butter

Cucumber, Elderflower

Strawberry

Cherry, yuzu sake, wagyu bone marrow

Heritage radish, sourdough, parsley

Tomato, tomato vinegar, fennel

Golden beetroot, bee pollen garum, birch syrup

Turnip, white shoyu, chive flower

Crumpets, birch syrup, burnt cream

Celeriac, kombu, wild chamomile

Sea kale, lacto ramson

Cucumber, elderflower

Strawberry

Cherry, yuzu sake, meadowsweet