Pan Roasted Pigeon
Cherry and Amaretto relish, turnip and parsley.
Rillettes of Cromer Crab
Garlic and lemon butter, wilted leaves, tarragon and pickled radish.
Braised Pork Cheek
Sweet potato purée, pancetta, crispy cabbage, mustard and marmalade jus.
Courgette Fondant (V)
Ribbons, braised fennel, pak choi, tomato and chilli jam, lemon soured cream.
Tandoori Seared King Prawns
Kiwi fruit, roasted broccoli and chilli purée.