FIRST
Crisp Quail's Egg with Morels, Chestnut Cream and Black Truffle
Salad of Violet and Chinese Artichokes with Hazelnuts, Cured Duck, Grapes and Grated Foie Gras
Crapaudine Beetroot Baked in Clay with Smoked Eel and Dried Olives
SECOND
Flame Grilled Mackerel with Pickled Cucumber, Celtic Mustard, Shiso
Hampshire Buffalo Milk Curd with Aged Comte, Truffle Toast and a Broth of Grilled Onions
Scottish Langoustine with Smoked Dulse, Grilled Leek, Shiitake
THIRD
Roast Breast and Confit Leg of Pigeon with Quince, Red Vegetables and Leaves
Jowl of Middle White Pork with Chervil Roots, Bitter Leaves, Almond
Loin and Neck of Lamb with Salt Baked Turnips, Walnut Miso, Garlic
Cornish Turbot with Brassicas, Chopped Oysters, Sake
FOURTH
Brown Sugar Tart with Poached Grapes, Stem Ginger Ice Cream
Pear Cooked in Brown Butter with Walnut, Beremeal, Goat’s Milk
Banana and Chocolate Malt Tartlet
£80.00 FOR FOUR COURSES
This menu is available Wednesday to Sunday
An optional 12.5% gratuity will be added to your bill
This is a sample menu.  Dishes change with the seasons. Whilst we will do all we can to accommodate guests with food intolerance and allergies, we are unable to guarantee that dishes will be completely allergen-free.