Norfolk asparagus, Serrano ham crisp, turmeric aioli, pickled cucumber & chive oil 

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Cromer crab ‘hash brown’ spring onion, chilli emulsion, avocado purée 

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Kings Lynn beef Rump, 8 hour braised brisket, shallot purée, burnt onion powder

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Cod, purple sprouting broccoli, coriander crumb, cafe de Paris butter

 

Lamb loin, Jerusalem artichoke purée, but brown butter, artichoke crisps & preserved lemon. 

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Pre dessert 

Carrot ‘cake’ orange parfait, stem ginger Ice cream

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‘Rhubarb and custard’

Vanilla creme parfait, poached rhubarb, candied pistachio, rhubarb sorbet