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MARIGOLD CUSTARD WITH RHUBARB SORBET, BURNT SUGAR & PRESERVED LEMON
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PERSIMMON MOLE WITH PARSNIP PASTA, SORREL, GOAT’S CHEESE & PARSNIP CRUMB
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PICKLED BEETROOT WITH MISO CHIMICHURRI, WALNUTS & ORANGE
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BUSH HONEY & HAZELNUT TART, CITRUS LABNE & FRESH BERRIES
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SAGANAKI WITH HONEY & CHILLI
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TARAMOSALATA
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ESCABECHE CLOUDY BAY CLAMS
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SOUVLAKI
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HAND-ROLLED CASARECCE WITH LEMON & SAFFRON
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ORANGE & ALMOND CAKE
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