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Apples, hogweed sorbet, oxalis
Youngs turnips, samphire and reduce kombucha vinegar sauce
Belgium asparagus cooked in a charcoal vine wood oil, buckwheat
Wild plant based cuisine
Nice space.
Creative food.
Sourdough bread with the flour of the Vencimont mill.
Dessert - 4 flavours into one! Pine sorbet, beetroot & strawberry, alm…
Beetroot meal
Lentils and peas
Asparagus meal
Starters
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