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Japanese-inspired risotto topped with pan-fried red mullet, enoki mushrooms, dried seaweed, and a zesty, aerated kaffir lime foam.
Sophisticated heritage carrots baked in foil, served with scallops, carrot purée, ginger vinaigrette, coriander oil, and orange marmalade.
Marinated duck breasts roasted with Peruvian chili and miso, served with pickled daikon, cucumber, and a citrus dipping sauce.
A wholesome, creamy barley stew featuring caramelised carrots, sweet corn, and rainbow chard with gentle cumin notes and citrus.