Japanese inspired small bites menu every evening until the end of July “Carpaccio of deep sea scallops with chilli ginger and yuzu syrup, sous vide cucumber, roast hazelnuts, local flowers and herbs”

Japanese inspired small bites menu every evening until the end of July “Carpaccio of deep sea scallops with chilli ginger and yuzu syrup, sous vide cucumber, roast hazelnuts, local flowers and herbs”
Darren Watson

Darren Watson

Executive Chef 18th July 2018

Japanese inspired small bites menu every evening until the end of July “Carpaccio of deep sea scallops with chilli ginger and yuzu syrup, sous vide cucumber, roast hazelnuts, local flowers and herbs”