Amuse Bouche

Crab & Lobster Bisque, Cromer crab & avocado tartlet

 

Norfolk Asparagus, Preserved lemon, Pickled cucumber, Tomato concasse & Whipped goats cheese

 

Red mullet, Wild garlic aioli, gremolata coral tuile, wild garlic oil

 

Hake, pea puree, Pea Fricassee, pickled silver skins, Chive oil

 

Herb coated lamb rack, textures of onion, purple sprouting broccoli, white onion puree, burnt onion powder, chive oil and onion crisp

 

Pre dessert

Strawberry mousse, Tarragon sorbet

 

Dessert

Textures of Rhubarb

Rhubarb Mousse, poached rhubarb, rhubarb ketchup sorbet & candied pistachio.