Running for just 6 weeks, Craig has created a special five course tasting menu, using the techniques, ingredients and flavours that he's picked up during his career working and travelling abroad.
Copenhagen: Smørrebrød - Marinerede sild, herring, caper leverpostej, liver pate, pickled beets kartoffelmad, pink fir potato, burnt onion
Seoul: Kimchi jjigae, gouchugaru, smoked tofu
Ardèche: Shallot & chestnut tarte au tian, trompette de la mort, Picodon goat’s cheese
Andalusia: Pork belly, tortilla, croqueta de jamón, tapenade, Pedro Ximenez
Ontario: Beaver tail, maple & banoffee
Our tasting menu is available alongside our regular a la carte menu, however can only be served to an entire table. Due to the nature of the menu, whilst substitutions are not possible, we may be able to make adaptions for any dietary or allergy requirements.
