Kurgo autumn menu

Wild boar • kimchi • chilli • wild boar stock and butter sauce • pickled daikon • pork skin crisp • pimentón emulsion

Pike-perch throats • fermented chilli velouté • chives • fish skin crisp • crispy onion

Smoky cormorant • horseradish mayonnaise • horseradish ponzu • bread crisp

Mushroom pâté with salted funnel chanterelles • mushroom mayonnaise • shimeji pickled in sherry vinegar • crispy mushrooms • crispy shallot • mushroom dust • chive oil

Moose • onion biscuit • ancho chilli oil • juniper-infused herb oil • fried reindeer lichen

Slowly caramelised onion • focaccia • Red Leicester cheese • chives • spring onion oil

Spanish beef • Iberico secreto • orange-ponzu glaze • roasted pointed cabbage • smoky pepper-chilli velouté

Roasted potatoes • pickled cucumber • beurre noisette • capers • dill • chives

Wild blueberry and lavender ice cream • blueberry compote • pickled blueberries • toasted almond and brown butter crumble

Pumpkin gel • toasted oat and brown butter crisp • tonka bean and cardamom ice cream