DINNER

FIRST
Salad of Vegetables, Artichoke, Truffle Cream and Cured Egg Yolk
Candy Beetroot, Baked in Clay, English Caviar, Smoked and Dried Eel
Chantilly of Peas, Cucumber, Crab and Lovage

SECOND
Warm Bantam’s Egg, Celeriac, Arbois and Dried Ham
Steamed Cuttlefish, Courgette, Basil and Yuzu
Cornish Cod, Caramelised in Richmond Park Honey and Kohlrabi

THIRD
Roast Turbot, Cauliflower and Bonito Butter
Herdwick Lamb, Aubergine Dusted with Black Tea and Olives
Endive Cooked in Grilled Oil, Red Leaves and Vegetables
Jowl of Pork, Salsify, Carrot, Girolles, Apricot and Fresh Almonds

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly and Mint
Honey Ice Cream, Apricot, Buffalo Milk Meringue and Bee Pollen
Mara des Bois Strawberries , Rosé Jelly and Ewe’s Milk Sorbet

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.