Squid ink tortellini, stuffed with cured salmon belly, tarragon and garlic, charred salmon, red cabbage purée, powder and shoots, smoked parsley oil, honey and salmon keta dressing.

Squid ink tortellini, stuffed with cured salmon belly, tarragon and garlic, charred salmon, red cabbage purée, powder and shoots, smoked parsley oil, honey and salmon keta dressing.
Owen Morrice

Owen Morrice

Head Chef 6th March 2019

Squid ink tortellini, stuffed with cured salmon belly, tarragon and garlic, charred salmon, red cabbage purée, powder and shoots, smoked parsley oil, honey and salmon keta dressing.