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.
Festive Tasting Menu – SAMPLE
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TROUT
Charred Chalk Stream Trout with Watermelon Radish, White Miso Broth & Sesame Seaweed
Viogner ‘No es Putiko’, Echeverria, Chile, 2020
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SWEETBREADS
Crispy Sweetbreads, Cauliflower Purée, Winter Truffle with Lilliput Caper & Pancetta Jam
Kalecik Kerasi, Kayra, Turkey, 2018
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ADDITIONAL COURSE: LANGOUSTINE - £15 Supplement
BBQ Tail & Tempura Claw with Preserved Lemon, Parsley & Garlic
Samas, Agricola Punica, Sardinia, 2019 - £8 supplement
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SMOKED EEL
Arima Sancho Glazed Eel, Slow Cooked Leek with Smoky Onion & Apple Consommé
Aragatsotn Voskehat, Armas, Armenia, 2018
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CREEDY DUCK
Free Range Duck Breast with Umbles Boudin, Pumpkin, Blackberry Sauce & Celery Heart
Dolcetto d’Alba, Bruno Giacosa, Italy, 2018
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ARTISAN CHEESE - SUPPLEMENT
Artisan Cheeses & Garnishes
Individually or to share - £12/£18 supplement
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QUINCE & PISTACHIO
Baklava, Mulled Quince and Pistachio Mascarpone
Cremant d’Alsace, ‘Cuvee Julien Brut’, Dopff, France, NV
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CEP
Cep & Caramelised White Chocolate Parfait with Pear & Caramel
Floralis, Torres, Spain, NV
6 COURSE £80 per person
6 GLASS WINE PAIRING £69 per person
All menus are subject to change due to seasonality and availability of ingredients.
