Although I had only visited just a couple of months before, there were many menu changes. I expected that the seasonal changes would bring a variety of ingredients that weren’t available in February. They also changed up their wine list a little, with the addition of a white Rioja, which decided to try (and liked).
The evening started with raw hand-picked diver scallops from Scotland that were placed on top of some sea kelp and garden herbs. This was dressed with some fresh cream and dill. It was finished with some fermented, smoked and cured daikon. The combination was very tasty.
Next up was the potato starch chip with salmon, sour cream chives and brown sugar.
This was followed by the signature crisp chicken skin chip with rosemary mascarpone and bacon jam (I guess both may be signature offerings now).
We got a peek at the gull eggs that would be coming up soon in a dish.
For the full write-up, click here.