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SALT BAKED CELERIAC

Brillat-Savarin, young leeks, jasmine

TARTLET OF SMOKED KENTISH BEETROOT

Creamed horseradish, dill

BLACK TRUFFLE AND POTATO TORTELLINI

Roasted hazelnuts

WILD MUSHROOM SPELT RISOTTO

Parmesan velouté

28

SWEET POTATO FONDANT

Spiced apple, crispy cabbage

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