DINNER

FIRST
White Beetroot, Baked in Clay, English Caviar, Smoked and Dried Eel
Fresh Hazelnuts, Green Beans, Nectarine and Grated Foie Gras
Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Truffle
Grilled Cuttlefish, King Oyster Mushroom, Garlic and Radishes
Roast Scallop, Fennel and Elderflower Wine

THIRD
Cornish Turbot, Courgette, Anchovy and Basil
Herdwick Lamb, Aubergine Dusted with Black Tea and Dried Olives
Aged Pigeon, Fig, Red Leaves and Vegetables
Jowl of Pork, Hen of the Woods, Potato Emulsion and Rosemary

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly and Mint
Fig Leaf Ice Cream, Buffalo Milk Meringue and Mead
Raspberries, Rosé Jelly, Clotted Cream and Hyssop

Cheese from the Trolley, £12.00 Supplement (£18.00 as an extra course)

£120.00 FOR FOUR COURSES
Prices Include Service and Tax

Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.