The menu

Cloud-soft feta, thyme honey, pistachio dust and warm za’atar flatbread.

Charred carrot, tahini, harissa oil, crisp chickpeas and seeded lavash.

Crisp saffron risotto spheres, a molten smoked mozzarella heart and lemon aioli.

Paper-thin roasted beets, whipped goat cheese, blood orange and toasted hazelnut.

Crisp florets in a sticky sumac and tamarind glaze, with cooling mint yoghurt.

Turmeric rice, roasted sweet potato, chickpeas, avocado, pickled onion and tahini-lime dressing.

Beetroot risotto finished with burrata, rose petals and a pistachio crumb.

Hand-cut ribbons, porcini butter, wild mushrooms, crisp sage and aged parmesan.

Red lentils simmered for six hours with coconut and a curry-leaf tadka, with cucumber raita.

Maple-miso glaze, toasted sesame, spring onion and sticky rice.

Half a chicken, charred lemon, herbed couscous and pomegranate.

Crisp-skin sea bass, fennel and orange salad, caper brown butter and baby potatoes.

Fig jam, caramelised onion, gorgonzola, rocket and aged balsamic.

Basil pesto, burrata, blistered tomatoes and toasted pine nuts.

Spiced lamb, pickled chilli, labneh and fresh mint.

Wildflower honey, lavender, berry compote and oat crumble.

Caramelised top, creamy centre and spiced plum.

Buttery shell, pistachio cream and rose chantilly.

70% cocoa, olive oil, sea salt and cardamom cream.

Bitter orange, sparkling wine, orange blossom and rosemary.

Lavender syrup, fresh lemon, soda and edible flowers. No alcohol.

Turmeric, ginger, cinnamon and black pepper in steamed oat milk.

Slow-simmered assam, cardamom, rose and jaggery.

Slow cold brew over tonic and ice with a twist of orange.

Watermelon, mint and lime with a pinch of sea salt.