DINNER

FIRST
White Beetroot, Baked in Clay, English Caviar and Smoked Eel
Violet and Jerusalem Artichokes, Toasted Walnuts, Grapes and Grated Duck Liver Parfait
Chantilly of Oyster, Cucumber, Sea Bream and Frozen English Wasabi

SECOND
Warm Bantam’s Egg, Arbois, New Season’s Morels, Dried Ham and Wild Garlic
Cuttlefish, Radishes and King Oyster Mushroom
Cornish Cod, Caramelised in Richmond Park Honey and Turnip

THIRD
Roast Monkfish, Carrots Baked in Dulse, Blood Orange and Shellfish Sauce
Pyrenean Milk Fed Lamb, Baby Salsify, Truffle and Nutmeg Butter
Berkshire Muntjac, Smoked Bone Marrow, Rhubarb, 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 Clementine Leaf
Roasted Pear Ice Cream, Chestnut Sponge, Honey and Bee Pollen
Yorkshire Rhubarb, Rosé Jelly and Clotted Cream

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

£125.00 FOR FOUR COURSES
Prices Include Service and Tax

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