Snapshots of September menus. Ingredients will vary seasonally.

Starter

Carpaccio of Cornish beef, pickled mushrooms, black truffle foam, Cornish gouda tuille

Cornish Yarg, nettle and lemon ravioli, french beans with pine nut and Cornish seaweed butter

Cauliflower roasted in coconut, fennel seeds and almond, carraway carrot puree, pickled grapes, cauliflower leaf fritter 

Salmon crudo, freshly grated wasabi cream, pickled fennel, sesame cucumber

Fresh Cornish crab on sourdough crumpet, Cornish seaweed butter, samphire, crispy chilli

Seared scallop, fennel pakora, pickled date puree, apple raita slaw

Main

Pan-seared bream, Cornish nduja and butternut  arancini, salsa verde, grilled broccoli and marinated broad beans

Beef fillet, carrot puree, truffled pommes ana, braised oxtail croquette, charred baby carrot, madeira sauce

Grilled chicken breast, chicken & black garlic cacciatore ravioli, hen of the woods mushroom,  chicken sauce split with tarragon oil.

Roast duck breast, crispy polenta, fennel puree, duck leg in filo, elderberry wine reduction, chard in garlic butter

Roast hake fillet, Cornish lobster agnolotti, bisque split with basil oil, creamed and roast celeriac, crispy kale

Roast lamb cutlet, potato gnocchi, roasted romano pepper and almond puree, pulled neck fillet, grilled tenderstem, pumpkin seed pesto

Slow braised Sichuan pork belly, salt and pink pepper scratchings, pak choi with miso and sesame, compressed sticky rice with crispy chilli oil

Dessert

Cereal milk panna cotta, bitter chocolate ganache, popcorn & pretzel crunch

Apple, polenta and olive oil cake, granny smith granita, pickled toffee apples, walnut chutney

Passionfruit chocolate tart with raspberry & pistachio macaron, chocolate crumb