November/December menu

Hand peeled prawns with lingonberries, smoked egg yolk cream, crispy ryebread and shiso cress

Smoked scallops with kale, Apple and foam of brown butter

Baked north sea cod with langoustine bisque, vanilla pickled carrots, crispy carrots and watercress

Terrine of Braised knuckle from pork and foie gras, celery dust, quince and vinaigrette of parsley

Duck confit with puré of couliflower, red cabbage and glace of Christmas spices

Baked north sea cod with linguistine bisque, vanilla pickled carrots, crispy carrots and dill

Creme brûlée infused with Christmas herbs and spices, with Apple sorbet and crispy meringue

Cherry sorbet with white chocolate mousse, almonds and vanilla crumble