DINNER

FIRST
Grilled River Teign Oyster, Potato Butter and Sea Purslane
Winter Salad, Toasted Sunflower Seeds, Pear and Grated Duck Liver Parfait
Golden Beetroot Baked in Clay, Smoked Eel, Sake Cream and Char Roe

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Truffle
Hampshire Buffalo Milk Curd, Broth of Roasted Onions, Gruyère and Truffle on Toast
Squid and Barley Risotto, Cauliflower, Sherry and Pine Nuts

THIRD
Roast Monkfish, Seaweed Dumplings, Grilled Leek and Kombu
Cumbrian Veal, Salt Baked Kohlrabi, Wasabi Leaves and Smoked Bone Marrow
Chinese Water Deer, Tardivo Cooked in Grilled Oil, Red Leaves and Vegetables
Iberico Pork, Hen of the Woods, Smoked Butter and Rosemary

FOURTH
Pumpkin Tart, Whey Caramel and Chicory Ice Cream
Chocolate, Dark Chocolate Chantilly and Clementine Leaf
Millefeuille, Yorkshire Rhubarb and Kaffir Lime Ice Cream
Aynhoe Park Honey, Quince, Buffalo Milk Meringue and Bee Pollen

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

£135.00 FOR FOUR COURSES
Prices Include Service and Tax

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