Saturday 30th May

£95

From the Grill
Mirabeau Sprayed St Mawes Hand Dived Scallops
Sweet crispy carrot and onion fritter with mint raita
Goats cheese & fig parcels
Grated potato rosti with house cured gravlax, cream cheese & pickles

The Feast

Whole monkfish tail cooked over open flame, served with roasted peppers and a scorched tomato & olive ragù, alongside crisp patatas bravas and garden herbs.

Something Sweet
Charred Seville orange & almond burnt cream with nut caramel

By the Fire to Finish
Whole baked Cornish brie with dipping toasts

Fires: Beech & Apple