Snacks:

Diver scallop, spring onion, XO

New season lamb, smoked aubergine
Almond gazpacho 

Crémant d’Alsace Cuvée Julien, Dopff au Moulin NV
 

Welsh grains, whipped rosemary butter

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Watermelon carpaccio, dressed crab, avocado, ginger, coriander

​White Rioja Reserva
 

Pan-roasted cod, fennel, bouillabaisse
JM Brocard Bourgogne Chardonnay 

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Fillet of Welsh black beef, artichoke, broad beans, beef jus, olive oil 

​Château Virevalois Bordeaux
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Valrhona chocolate with raspberries

​Muscat‑based Vin Doux Naturel
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Caws Cennarth Cheese

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