Our New Spring Menus go live on 28th March. From now until then, there will be a transition period where you'll see some dishes from both Winter and Spring menus as we wait for some of the Spring ingredients to come into season.
8 course Spring Tasting Menu
Pomelo, White Asparagus & Salty Fingers
Solaris, Double Hedges, England, 2015
Charred Plum Soup & Yuzu Koshu
Berton Vineyard, Found Stone Rose, Australia, 2017
Duck Ham, Pomegranate, & Ginger Bread
Lake Chalice, The Falcon, New Zealand 2017
Curried Mussels, Romano Peppers & Monk’s Beard
Vina Kozlovic, Istria, Malvazija, Croatia, 2017
Escabeche Carrots, Peas & Saffron
Domaine de la Solitude, Cote du Rhone, France, 2017
Artisan Cheeses & Garnishes
Individually or to Share -£12 / £18
Alfonso, Chilled Elderflower & Lime Sabayon
Michele Chiarlo, Nivole, Moscato d'Asti, Italy, 2017
Baked Custard, Spiced Rhubarb & Caramel Pastry
Pacherenc du Vic Bilh, Plaimont, France, 2015
Pineapple, Rum & Coconut
Monsoon Valley, Late Harvest Chenin Blanc, Thailand, 2018
8 COURSE £100 per person
8 GLASS WINE PAIRING £69 per person
A discretionary service charge of 12.5% will be added to your bill.
All menus are subject to change due to seasonality and availability of ingredients.