Fig & Thyme Bistro - showcase

Ham hock and parsley terrine, piccalilli, toasted sourdough.

Whipped goat's cheese, roasted beetroot, candied walnuts, honey.

Hand-cut chips, mushy peas, tartare sauce, lemon.

Crackling, celeriac purée, braised red cabbage, cider jus.

Arborio rice, wild mushrooms, truffle oil, aged parmesan.

Sea salt caramel, honeycomb, crème fraîche.

Warm date sponge, toffee sauce, clotted cream.