At the region’s top table, chef Daniel Clifford’s double-Michelin-starred creations are distinguished by depth of flavour and immense technical skill. Savour buttermilk poached Cornish cod with vanilla and champagne beurre blanc, or pot-roasted Anjou pigeon with braised cabbage puree and crispy mushroom before a sesame and white-chocolate pyramid, served with guava sorbet, coconut, chili and garlic.
Unusually, there are vegetarian, vegan and pescatarian versions of the eight-course menu.
