Valentine's Day Dinner Five Course Sharing Menu 


Bruschetta with aubergine puree, heritage tomatoes, chilli tomato jam and basil 

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Smoked tofu rillette with carrot ‘lox’, pickled veg and rye crisps 
 
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Salt baked beetroot with turnips, smoked yogurt and walnut granola 
 
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Chilli, ginger and pea speltatto with smokey shiitake and a chai tea sauce 

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Lemon posset with strawberries in Primitivo and rosemary
shortbread 

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Coffee cream chocolate cups