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NORSE MENU A collaboration with Norse and Harvey Nichols Head Chefs Simon Jewitt and Matthew Horsfield.
APPETISERS Crispy Jerusalem artichoke, pickled mussel, burnt cream Puffed pork skin, lovage emulsion
MAINS Braised ox cheek, smoked beetroot, woodruff broth Confit yolk, smoked bacon jelly, grilled little gem lettuce Norwegian Skrei cod, salsify, lovage buttermilk Venison, Jerusalem artichoke, stout onions, kale
PRE- DESSERT Rice, cherry, almond
DESSERT Birch sap, buckwheat, cultured cream
PETIT FOUR Woodruff caramel waffles