To be taken by the entire table

Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi
2015 Sancerre, Les Denisottes, Claude Riffault, Loire, France

White Beetroot, Baked in Clay, Caviar Salt and Smoked Eel
2014 Fie Gris, Domaine de L’Aujardiere, Loire, France

Warm Pheasant’s Egg, Celeriac, Arbois, Dried Ham and Truffle
2008 Cotes D’Auxerre, Gondonne, Goisot, Burgundy, France

Roast Scallop, Courgette, Green Olive and Sake
2014 Terrasse, Keermont Estate, Stellenbosch, South Africa

Hen of the Woods, Potato Emulsion and Rosemary
2010 Blaufränkisch, Vetter, Burgenland, Burgenland, Austria

Berkshire Roe Buck, Smoked Bone Marrow, Grapes, Red Leaves and Vegetables
2013 Saperavi, Temuri Dakishvili, Vita Vinea, Kakheti, Georgia


Dark Chocolate, Stout Ice Cream and Cherries
NV Tannat, Alcyone, Viñedo de los Vientos, Atlántida, Uruguay

Cheese (Optional Course – £12.00 supplement)

£145.00 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.