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

Beetroot soup with smoked marrow, pear and thyme

Terrine of pork and foie gras, cellery dust, quince and parsley vinaigrette

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