Reece Elliott Collab 27th FEB

Pre Order by 8pm on Wednesday 24th Feb

• Starter –  Smoked Scottish salmon & crab roulade, dill emulsion, pickled apple & watercress tuille.
• Main –  Yeast crusted duck breast, confit duck leg croquette, truffle pommes anna, beetroot, red wine sauce.
• Dessert –  White chocolate panna cotta, aerated pistachio & olive oil sponge, Yorkshire forced rhubarb.
• Petit Fours – Dark chocolate & orange liquor truffles.