Starters

Handmade Ravioli with Asparagus, Ricotta, Marjoram and Lemon Zest

Chai tow kway (Chinese carrot cake)

Charred Beetroot with Native Plums and Chilli

Tennis ball squash, sunflower paste & anchovy

Gougère

Oysters with Rhubarb Mignonette

White Asparagus from Provence with Smoked Eel, Cherries and Young Almonds

Spanakopita

Buckwheat and Chia Loaf

Overnight Oats

Mojito Prawns

Tomato Salad