Dinner

OLIVES

warm citrus marinated olives 10

BREAD

sage and linseed loaf, smoked olive tapenade 12

BEETROOT CURED ORA KING SALMON

elderflower jelly, pickled pears, saffron aioli 22

SEAFOOD & SAFFRON CHOWDER

fully loaded seafood and saffron chowder, salmon, market fish, mussels and canterbury saffron 23

ATLANTIC KING SCALLOPS

creamed leeks, bacon and peas 23

ORGANIC 'WILD ONE' OYSTERS

shallot vinaigrette, mornay & prosciutto, smoked miso butter
30 half dozen
55 dozen

TAI TAPU VENISON LOIN

roast and pickled heritage vegetables 22

COURGETTE & BUCKWHEAT PANCAKES

fricassee of minted peas 19

TEXTURES OF BEETROOT

cashew cream 18.50

28 DAY AGED BEEF FILLET

bone marrow mac 'n' cheese, root veg, bourbon jus 42.5

TRIO OF CANTERBURY LAMB

rack, sweetbreads, cornish pastie, braised red cabbage, mushy peas and minted jus 41

FREEDOM FARMED PORK BELLY

horopito pommes, watercress, chestnuts, sherry cider jus 38

ORA KING SALMON

sweetcorn & smoked salmon croquette, gai larn, tomato and mussel and clam ragout 38

PUMPKIN GNOCCHI

burnt pumpkin puree, gai larn, lemon butter sauce 32

RATATOUILLE

our take on a traditional french classic 32

RHUBARB & VANILLA CREME BRULEE

textures of rhubarb 16

CHOCOLATE CHERRY RIPE

chocolate ice cream and soil 16

LEMON CURD TART

marshmallows, white chocolate mousse 16

BLUE CHEESE BIEGNET

pear and szechuan chutney, organic honey comb 18

PEAR PITHIVIER

rum and raisin ice cream, ameretto anglaise 16