Tartare

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

Celery root cannoli, tomato ponzu, parmesan foam.

4 thin slices of rare beef

Crispy rosti potato, sweet onion & pecorino

Finest beef carpaccio with rocket salad, balsamic reduction and 22-month parmigiano reggiano

Thin sliced beef carpaccio with rocket, parmigiano and balsamic

Sashimi grade tuna tartare, red pepper, semi-dried tomato, capers, pistachio, stracciatella, basil & parsley oil.