Daise By Tony Parkin Menu & Prices — Prenton

*Butter roasted cauliflower, aged parmesan*

*Winter Tarn butter*

*Line caught squid, daikon, kaffir lime, coriander*

*Pine nuts, sweetcorn, tarragon, shio koji, parmesan*

*Sand carrot, curry, wild rice*

*Fillet, cheek, onion, horseradish, green peppercorn, sauce au poivre*

*Oakchurch cherry, olive oil, almond*

*Creme fraiche, shiso, caramelised white chocolate*