Treacle bread with cashew butter |
Amuse bouche - smoked garlic and rosemary risotto balls |
We both had the seafood mariniere in cider and chorizo broth - razor clams, mussels , clams and cockles, all perfectly cooked and wonderfully fresh |
Mary's main was venison, with kale, parsnip textures, fondant potato and bilberry jus |
My main was partridge with smoked artichoke puree, blackberries, celeriac gratin and charred leeks |
Lyonnaise potatoes and seasonal veg, including "heritage" carrots |
My dessert was white chocolate, honeyed figs, caramel popcorn and raspberry granita. Mary was full, so didn't have one. |
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