Our Tasting Menus are based around dishes constructed with natural flavour combinations using the best seasonal produce available.
To allow improved social distancing in our kitchen, we have simplified our menus and will be offering a single tasting menu for the time being, along with our Al Fresco menu on the terrace. Menus are subject to change.
To allow improved social distancing in our kitchen, we have simplified our menus and will be offering a single tasting menu for the time being.
Autumn Tasting Menu – SAMPLE
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HAMACHI
Sesame & Wasabi Crusted Hamachi Loin, Fennel, Seaweed Salad & Sour Plum Soup
Verdejo, Javier Sanz , Spain, 2018
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TANDOORI RABBIT
Candied Mango, Poppadom & Red Lentil Puree
Kalecik Kerasi, Kayra, Turkey, 2018
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ADDITIONAL COURSE: PERI PERI SCALLOP - £15 Supplement
Roasted Scallop, Grains & Greens, Roe Emulsion, Lardo & BBQ Chicken Wing
Blanc de Blancs, Chateau Oumsiyat, Lebanon, 2018 - £8 Supplement
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GURNARD
Gnochetti, Lilliput Capers, Globe Artichoke, Clams, Tomato Sauce, Grated Bottarga
Cerasuolo d’Abruzzo, Tiberio, Italy, 2019
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VENISON
Roast Loin and Umbles Crepinette with Blackberries, Blue Cheese & Glazed Parsnip
Velvet Devil, Charles Smith, USA, 2017
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ARTISAN CHEESE - SUPPLEMENT
Artisan Cheeses & Garnishes
Individually or to share - £12/£18 supplement
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CARROT
Spiced Carrot Cake with Kuromitsu Sugar Panna Cotta, Carrot Sorbet & Roast Walnut
Late Harvest Chenin Blanc, Astrolabe, New Zealand, 2013
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BANANA SPLIT
Waffle Cone Tart, Banana Salad, Crunchy Daim, Caramel Ice Cream, Griottine Cherry
Cane Cut Marsanne, Tahbilk, Australia, 2014
6 COURSE £75 per person
6 GLASS WINE PAIRING £69 per person
All menus are subject to change due to seasonality and availability of ingredients.
