Starters
Rye bay scallop toast, lemon creme fraiché & chive oil
Classic seared scallops, crushed pea & mint, crispy pancetta, lemon oil
Grilled n’duja scallops, cauliflower purée & lemon crumb
Mains
Pan-roast scallops, parmesan risotto, samphire, lemon butter
Rye bay scallops “fish pie” with chive pommé purée & crispy leeks
Scallops, truffled parsnip purée, crispy sage & brown butter
Desserts
Brown butter lemon tart with creme fraiché
Buttermilk panna cotta with winter berries
Lemon posset with berries, mint & shortbread