Spring Menu Box

 

  • Broad bean tarador with new season courgettes and hazelnut dukkah

  • 3 seeded sourdough loaf with Extra virgin olive oil and aged malt vinegar

  • Power plate; pickled, fermented and raw new season vegetables

  • Wild garlic Spaetzle with green emulsion, asparagus, podded peas, soft herbs and sourdough crumbs

  • Cru Virunga 70% chocolate fondant with walnut cream and rye and cacao breadcrumb (includes terracotta dish)

 

To celebrate the arrival of Spring, Chef Danny Jack has produced an all-singing, all-dancing, set Menu Box, using the best in season and organic produce sourced from Natoora, Shrub provisions and Belazu and including some wild foraged ingredients. Each dish has been lovingly cooked by Danny and his team, so all you need to do is finish, plate up and enjoy!


 

In this spirit, this meal was prepared using produce from our favourite farms and Fairtrade suppliers who are pushing the envelope in terms of growing and procurement and supplying food that cares about the planet and our health.

 

 

Menu subject to change due to availability of ingredients.

 

 

Ingredients (allergens in bold)

 

Sourdough bread, extra virgin olive oil, pumpkin seeds, flaxseed, poppy seeds, Organic heritage white wheat flour, white wheat flour, organic wholemeal rye flour, water, sea salt, linseed, sunflower seed, black treacle, dried yeast, aged malt vinegar (barley)

 

Power plate  vegetables: vegetables, sea salt, white wine vinegar, white wine (sulphites), sugar, turmeric, cinnamon stick, coriander seeds

 

Broad bean tarador with courgettes and hazelnut dukkah, Broad beans, courgettes, split fava beans, lemon, extra virgin olive oil, fava beans, onion, garlic, bay leaf, tahini (sesame), sumac, tarador (sourdough/ wheat flour) hazelnuts, garlic, white wine vinegar (sulphites), lemon juice, sesame seeds

 

Wild garlic Spätzle with asparagus and peas, Spätzle: 00 pasta flour, potato flour, nutmeg, plant milk (contains oats/ almonds/ rice) wild garlic, white wine (sulphites), banana shallots, peas, asparagus, coriander, parsley, dill, basil, brown sugar, bay leaf, sourdough breadcrumbs (wheat flour), garlic, olive oil, sea salt, black pepper

 

Cru virunga chocolate fondant with walnut cream and rye and cacao breadcrumbs: Chocolate, self raising organic white flour, coconut sugar, brown sugar, coconut milk, cacao nibs, rye breadcrumbs, (poppy seeds, sesame seeds, rye flour, wheat flour) coconut cream, walnuts, sea salt

Spring Set Menu for Two to share - Plant Based

£55.00Price