DINNER

FIRST
Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi
Veal Tartare, Artichoke, Mozzarella Sauce and Aged Beef Fat on Toast
White Beetroot, Baked in Clay, English Caviar, Smoked and Dried Eel

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Caesar Mushrooms
Steamed Cuttlefish, Cauliflower and Bonito Butter
Cornish Cod, Caramelised in Aynhoe Park Honey and Radishes

THIRD
Roast John Dory, Fennel and Lemon
Herdwick Lamb, Salt Baked Kohlrabi, Padron and Garlic Chives
Guinea Fowl, Chervil Root, Pear and Autumn Truffle
Iberico Pork, Hen of the Woods, Potato Emulsion and Caper Leaves

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly, Plum and Sake Ice Cream
Raspberry Tartlet, Chamomile Cream, Meringue and Vanilla
Black Figs, Goat’s Milk Caramel, Fig Leaf and Caramelised Sourdough

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.