Evening menu

with brioche, avocado cream and trout eggs

honey, green asparagus, rosemary and ham

with filled Portobello

with spring vegetables, roasted potatoes and saffron sauce

with purple purée, black sesame seeds, root vegetables and frisée

with Hokkaido pumpkin and sweet potato puree

4 different types of cheese and grapes

Sourdough bread with hummus, beetroot & feta dips