Oscietra Caviar

Wye Valley asparagus, wild garlic and mint pico de gallo, petit pois, white bean, tahini in crisp brick pastry

Birmingham Stories six-hour braised ox cheek croquette, burnt onion purée, young lettuce, aged Parmesan, courgette

Lemon and herb roast corn-fed chicken supreme, chicken and tarragon pie, wilted spinach, lemon thyme jus

Whipped smoked aubergine. Vegan.

Cornish white crab salad, cucumber, radish, coriander, avocado, yoghurt crisp, chilled coconut and tamarind sauce

Lancashire duck breast, heritage carrots with orange, white chicory, grilled leaves, spiced duck sauce

Choose any 3 dips served with pitta bread.

Smoked bacon, Gruyère cheese + aioli

Fresh vegetables served with a light, creamy finish.

Fried in a panko crust with garlic & herb dip.

Truffle, honey, caramelised walnuts, roasted grapes, rosemary, toasted focaccia. Vegetarian.

With rosemary, garlic, walnut and honey, served with ciabatta bread