DINNER

FIRST
White Beetroot, Baked in Clay, English Caviar and Smoked Eel
Cumbrian Veal Tartare, Green Beans, Nectarine and Grated Foie Gras
Chantilly of Oyster, Grilled Artichoke Oil and Aged Beef Fat on Toast

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Truffle
Grilled Cuttlefish, King Oyster Mushroom, Garlic and Radishes
Cornish Cod, Caramelised in Richmond Park Honey and Turnip

THIRD
Cornish Turbot, Cauliflower and Bonito
Herdwick Lamb, Aubergine Dusted with Black Tea and Dried Olives
Aged Pigeon, Rhubarb, Red Leaves and Vegetables
Dorset Sika Deer, Hen of the Woods, Potato Emulsion and Rosemary

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly and Clementine Leaf
Pear Cooked in Brown Butter, Goat’s Milk Caramel and Celeriac Ice Cream
Yorkshire Rhubarb Jelly, Vanilla, Clotted Cream and Rosé

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.