The market | Menu 5 of 5
Beetroot Tartare
CANAPÉS
Beetroot tartare
horseradish, rye
Wild mushroom arancini
truffle
Heritage carrot
carrot-top pesto, labneh
STARTER
Burnt leek
romesco, hazelnut, crispy capers
MAIN
Celeriac steak
black truffle, hazelnut, jus gras
Gnocchi
pumpkin, sage, brown butter, parmesan
DESSERT
Chocolate tart
sea salt, olive oil
Baked cheesecake
blackberries, lemon
A starting point. Adrian rewrites it for your guests, the season and the kitchen.