Mushroom soup with truffle whipped cream Scallops carpaccio, spinach shoot vinaigrette, fennel and pomegranate Lemon sole fish and chips revisited Roasted lamb filet with mint jus, parsnip puree & beurre noisette Stilton with apricots and a port reduction sauce Apple confit, hazelnut crumbles and granny smith sorbet
Artichoke carpaccio with hazelnuts Herring gravlax, avruga, cucumber, butternut and samphire Lemon sole fish and chips revisited Breast of duck, beer sauce and melting celery root Old cheddard , seasonal fruit and Porto Destructured lemon pie
Pumpkin velouté, pine nuts, crayfish and poppy seeds Smoked salmon served warm, broccoli tips, Avruga, horseradish & lemon balm Hake tournedos, chervil roots, salsify crisps, dill “beurre blanc” Canon of turkey, caramelized Brussel sprouts, pickled carrots, straw potatoes, chestnut & cranberry sauce Stilton & rye tartine, pear & fig chutney, baby leaves Bustronome Christmas spire
Maegre fish ceviche texture of persimmon fruit Avocado
cooked in 2 ways , dried beef and grapefruit sweetness Pollack
fish, sour and sweet vegetables, sorrel emulsion
Beef picanha,multicolored of carrots, potato darphin, brown cinnamon juice and Yorkshire pudding
Rachel goat cheese and morello cherry jam
Chocolate Rocky Road Caramel
Butternut Velouté with ginger and saffron cream
Open lobster ravioli, candied lemon, crisp fennel and lobster sauce.
Turbotin with squeezed vegetable butter sage froth
Beef fillet “Rosini way” pomme pont neuf
Heart of neufchâtel
Rose and lychee macaron
Burrata and its little cabbages, nasturtium flower
Haddock tartar, smoked potato espuma
Irish Butter-Poached Scallops with Leeks and Sweet Garden Peas
Bustronome Irish stew
Cornish yard, quince paste and lamb’s lettuce
Entremet mango passion
