Textures of Heritage Beetroot
White Lake Goats Curd

Cured and Torched Lyme Bay Mackerel
Dorset Wasabi Aioli and Pickled Cucumber

Hand Dived Scallop
Celeriac Puree, Crab Bisque

Loin of Dorset Hogget
Smoked Potato Puree, ‘Tagine’ Jus

Dorset Blue Vinny Mille Feuille
Fig Compote

Yogurt Mousse
Sherborne Honey and Almonds

Caramelised Apple Terrine
Blackberry Crémeux and Apple Sorbet