Farm grown chicken stock with pearls of vegetables and homemade noodles
Sunchoke velouté with truffle cream and crispy leeks
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Duck breast carpaccio with confit beets, beetroot relish, beetroot mustard, grated fresh horseradish
Golden oyster mushroom glazed with root vegetables, cinnamon, juniper berries and cloves sauce, served with foam of smoked roasted potatoes and fermented egg yolks
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Farm grown chicken breast with potato mousseline, carrot sauce, thyme carrot
Glazed duck thigh with red wine sauce, parsnip purée, steamed cauliflower, parsnip chips and mustard seeds
Suckling pig with nut crust, bacon foam, pearl white beans, sweet potato and bacon pavé
Veal cheeks glazed with red wine sauce, with puffed macadamia and hazel nut granola, sunchoke purée
Venison back loin with pear braised with sweet riesling, homemade potato and curd gnocchi, black trumpet mushroom and bacon panna cotta
