LUNCH

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

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
Jowl of Pork, Carrot, Caesar Mushrooms, Apricot and Fresh Almonds
Aged Pigeon, Endive Cooked in Grilled Oil, Blood Orange and Juniper
Herdwick Lamb, Aubergine Dusted with Black Tea and Olives

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Honey Ice Cream, Apricot, Buffalo Milk Meringue and Bee Pollen
Chocolate, Dark Chocolate Chantilly, Cherries and Stout Ice Cream

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.