The Menu

---

Mi-cuit salmon, lime crème cru, sorrel, fennel pollen, malt loaf

Cheshire chicken, charred gem, peas, feves, treacle cured bacon, air bag potato

Chester Zoo gin infused Peach Melba, almond crumble

To Start
Celeriac three ways, salt baked, roasted, puréed, sweet chilli dressing

To Follow
Baked ricotta and spinach ravioli, bitter leaves and shaved chestnuts 

To Finish
Dark chocolate fudge cake, chocolate sauce, ripple ice cream