with mint oil and croutons
pickled vegetables and radish with red pepper puree
and broad bean tartare with lemon and lime crème fraiche
with bocconcini mozzarella and tomato consommé
with haricot beans, black olives, pork crackling and basil
with Atlantic crab, mussels, preserved lemon and dill
with parmesan foam, parmesan oil
with fresh peas, broad beans and lemon and thyme potato cake.