My all-time favourite restaurant, Claude and Claire Bosi’s Hibiscus, continued to deliver at their Michelin 2-star quality:

Gruyere choux pastries

Watermelon soda with black olive foam

Savoury ice cream of foie gras, warm emulsion of brioche, balsamic vinegar caramel
Cornish crab with William pear and a honey balsamic dressing

Roast whole Cornish lobster with pea tops, wild asparagus and chicken jus
Pan-fried sea bass, smoked aubergine puree, artichoke, mushroom and spring onion toast

Cheese: Swiss hard, Durres, Ticklemore, Bleu de neige (Auvergne), French soft, served with raisin & red onion chutney, apricot bread and oatcakes

Meadowsweet panna cotta with golden delicious puree
Lovage jelly, English strawberry and black pepper cream

Vacherin of French meringue, black cherry, cherry compote and cream
Iced olive oil, shortbread and English strawberries

Coffee and petit fours