It was great to have a peak at what goes on behind the scenes as the chefs were cooking up a feast. The kitchen was much larger than I expected and beautifully organised. Surprisingly calm for a restaurant of that size, but we did catch them just before the rush of dinner time diners had arrived.
- Wild garlic soup
- Salt baked beetroot, labneh, walnut, basil
- Spring vegetable risotto
- Chocolate crémeux , orange sherbet