Workshop - first week only

By Chef Arty Williams and The Galley Gang

Amuse

Lobster shot: Cornish lobster, mango, caviar crouton

Smoked deer loin carpaccio, spring cherry salad

Crispy rice, scallop ceviche, lime

Starter

Local mackerel, pickled rhubarb, foraged sea herbs

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

Main

Monkfish coconut curry, pine nut podi

Venison three ways. Organic venison pavé, venison and Cornish gouda bonbon, roasted marrow.

'Cheese' 

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

Dessert

Chocolarder cremieux lolly, hazelnut gelato

Deer fat chocolate and salt caramel fudge

The menu may change slightly in the coming weeks, as we chefs work through the course and get creative.

Please let us know if you have any serious dietary requirements, we'll do our best to provide an alternative. However, we regrettably cannot accommodate any serious allergies due to the nature of our open and busy kitchen.