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Indian Thali plate of kitchumbari, kadhari paneer, lamb ghosht, coriander rice, raita and fresh naan
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wild garlic and ricotta arancini w/ puttanesca, broad beans and Mick’s leaves
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Mexican Pozole – Cascabel and guajillo broth with shredded pork belly, hominy corn, coriander cream and lime tortillas
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cured sea trout with creme fraiche, dill oil, pickled cucumber and candy cane beets
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SOPES
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spicy sechuan crispy tofu with Finnloch Farm green beans and steamed basmati
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Winter Miso HotPot
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Bao Buns
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Chili con/sin carne
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Rice’n'Stuff – japanese sticky rice bowl with tamari pork, buttered chanterelles, miso aubergine, kimchi, taberu rayu and peas + a raw Nurney Farm egg yolk
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The full Irish – oat and alexanders cakes with buffalo ricotta, sorrel salsa, McNally’s tomatoes with wild garlic capers, green bean and seaweed pickle with black garlic potatoes
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Keralan Sambar with a soft boiled egg, homemade yoghurt + fresh paratha
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‘Poorman’s Asparagus, Richman’s eggs’ – pan fried kale stalks, with white wine onions, mushroomazing and creme fraiche on a toasted brioche with a slow poached truffle egg
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Pigs Head Terrine with smoked black garlic potatoes, seasonal salsa verde and grebiche
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baked sweet potato with red wine miso lentils, sour cream, seaweed and beetroot salad and a pickled cherry
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