Pied à Terre Menu & Prices

Hand Dived Orkney Scallop Ceviche

Slow Cooked Rooster Parsley Tortellini and Smoked Aubergine

Cornish cod

Elderflower Pickled Courgette Ribbon with Nasturtium Beurre Blanc finished with Trout Roe

French Quail

Baby Corn and Raspberry Vinegar finished reduction

Clementine Sorbet

with Peruvian Marigold

White Miso, Mango and Caramelised Chocolate

Candied Beetroot parcels

with Goma and Blood Orange Sauce

Charcoal Lasagna

with Lemon Lyonnaise

Maitake Mushroom medley

with King Oyster and Chestnut Mushroom

Clementine Sorbet

with Peruvian Marigold

Passionfruit Crémeux

with 80% Mayan Chocolate

plant-based cheese plate