Grown nearby.
Served generously.

Ripe tomato, pickled strawberry and green shiso with a clear broth.

Salt-baked celeriac with brown butter, tarragon and roasted hazelnut.

Grilled leek, crisp cabbage and black garlic in a rich vegetable sauce.

Skin-on sea bass with soft fennel and fresh white-grape verjuice.

Pink duck with roasted beetroot, elderberry and fermented-plum sauce.

Poached pear with oat cream, lemon verbena and a thin caramel.