June 29th – SEAWEED

A selection of seaweed inspired dishes shared amongst the table

aubergine, seaweed pickle w/ burnt oil
sweet potato, walnut miso crunch, creme fraiche & seaweed salt
McNally’s organic leaves with kohlrabi dillisk & yuzu lemon

And a choice of either
Agedashi Tofu
Torched Mackeral with Dillisk & burnt Apple Puree

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