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Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
A unique dish featuring asparagus tartare, pan-fried green asparagus, and a frozen fennel-infused cloud garnish.
Exotic turbot poached in spiced coconut milk, served with buttery confit asparagus and unique frozen ice lettuce leaves.
A fresh vegetarian salad featuring blanched spring vegetables, Jersey Royal potatoes, and a thick mustard and walnut oil dressing.