Workshop - first week only

By Chef Arty Williams and The Galley Gang

Amuse

Lobster shot: Cornish lobster, mango, caviar crouton

Falmouth Bay scallop ceviche

Crispy tiger prawn, aioli, gremolata

Starter

Local mackerel, pickled rhubarb, foraged sea herbs

Lobster ravioli, spinach, Cornish Chardonnay butter sauce, kale crisp

Main

Monkfish curry, sticky rice, pine nut podi

Surf 'n' turf: Cusgarne Organic beef fillet, seafood, asparagus, sherry and tarragon sauce

'Cheese' 

Cornish Blue ice-cream, sous vide plums, port coulis, digestive

Dessert

Pistachio parfait, caramelised crumb, cherry

Chocolate velvet, chocolate and yuzu granita, clotted cream