“April is the cruellest month, breeding
Lilacs out of the dead land, mixing
Memory and desire, stirring
Dull roots with spring rain.
Winter kept us warm, covering
Earth in forgetful snow, feeding
A little life with dried tubers.” TS ELIOT

April is indeed the cruellest month. It’s not for long that one can use spring herbs like wild garlic or sorrel with winter vegetables such as cauliflower, celeriac or jerusalem artichoke. Preservation is also key to April, pickles and ferments have been, historically, key to survival before we were able to get any vegetable any time of year. We aim to celebrate Spring, rebirth – “new” – we are also here to acknowledge the end of winter and what we are moving on from.

Amuse bouche
Forager’s Tortollini - wild nettles, sorrel, hazelnuts

•

Spring Garden
‘Seasonal’ vegetables prepared with different processes

•

Main
Cauliflower 5 ways
New potatoes with wild garlic and capers
Grilled spring greens with yuzu emulsion and shiitake mushrooms

•

Sweet
White chocolate mousse with poached rhubarb and sweet pistachio dukkah

DRINKS

A full bar will be in operation serving natural wines, local beers & cocktails