Lamb

Wye Valley asparagus, wild garlic and mint pico de gallo, petit pois, white bean, tahini in crisp brick pastry

Birmingham Stories six-hour braised ox cheek croquette, burnt onion purée, young lettuce, aged Parmesan, courgette

Lemon and herb roast corn-fed chicken supreme, chicken and tarragon pie, wilted spinach, lemon thyme jus

Whipped smoked aubergine. Vegan.

Cornish white crab salad, cucumber, radish, coriander, avocado, yoghurt crisp, chilled coconut and tamarind sauce

Lancashire duck breast, heritage carrots with orange, white chicory, grilled leaves, spiced duck sauce

Hummus, sumac onions, crisp flatbread

Red yuzu kosho & herbs.

Two chops lie overnight in raw papaya, yoghurt and humble spices. Blackened on the grill, finished with a thrilling Kashmiri chilli sauce.

Lamb cutlets crusted in pistachio

Kim's signature slow-cooked curried goat — the dish the place is known for