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Seared red mullet and compressed melon served with spicy ginger pickle, popped wild rice, and a citrus kaffir lime foam.
Autumnal heritage carrots served with creamy goats' curd, toasted oats, and hazelnuts, finished with a carrot juice reduction.
Crispy pork shoulder served with smooth artichoke purée, seasonal vegetables, and a rich mead-sweetened pork sauce.
Lamb shanks encased in rosemary salt dough, slow-baked until tender, served with pickled cabbage salad and sweet mustard mayonnaise.