To be taken by the entire table

Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi
2017 Riesling, Dry, Prophet’s Rock, Central Otago, New Zealand

Artichoke Salad, Toasted Sunflower Seeds, Grapes and Grated Duck Liver Parfait
2016 Roussanne, Le Poids du Superflu, Domaine Du Petit Août, Hautes-Alpes, France

Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Cèpes
NV Branco Especial, Quinta dos Carvalhais, Dão, Portugal

Cornish Cod, Brassicas, Lemon and Bonito
2016 Sauvignon Blanc, Greywacke, Marlborough, New Zealand

Hen of the Woods, Potato Emulsion and Rosemary
2017 Coteaux du Loir, Rouge-Gorges, Domaine de Bellivière, Loire, France

Belted Galloway Beef, Salt Baked Kabu Turnip, Padron and Garlic Chives
2015 Tassinaia, Castello del Terriccio, Tuscany, Italy


Brown Sugar Tart, Stem Ginger Ice Cream
2000 Boal, Single Vintage, Henriques & Henriques, Madeira, Portugal

Cheese (Optional Course – £12.00 supplement)

£165.00 PER PERSON

Prices Include Service and Tax.  This is a sample menu.  Dishes change with the seasons.
Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.