DINNER

FIRST
Datterini Tomatoes, Crab, Sorbet and Seaweed
Veal Tartare, Artichoke, Mozzarella Sauce and Aged Beef Fat on Toast
Fresh Hazelnuts, Green Beans, Peach and Grated Duck Liver Parfait

SECOND
Warm Bantam’s Egg, Celeriac, Arbois and Dried Ham
Steamed Cuttlefish, Peas and Lemon
Cornish Cod, Caramelised in Richmond Park Honey and Radishes

THIRD
Roast Turbot, Fennel and Elderflower
Belted Galloway Beef, Salt Baked Kohlrabi, Padron and Garlic Chives
Aged Pigeon, Sweetcorn, Lemon Thyme and Earl Grey Tea
Jowl of Pork, Hen of the Woods, Potato Emulsion and Barley

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Chocolate, Dark Chocolate Chantilly, Cherries and Stout
Raspberry Tartlet, Chamomile 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.