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

Cornish Cod, Caramelised in Richmond Park Honey and Turnip
2015 Soave Classico, Vigneti di Foscarino, Inama, Veneto, Italy

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

Dorest Sika Hind, Smoked Bone Marrow, Rhubarb, Red Leaves and Vegetables
2015 Saperavi, Temuri Dakishvili, Vita Vinea, Kakheti, Georgia


Brown Sugar Tart, Stem Ginger Ice Cream
20 YO Tawny, Graham’s, Douro, Portugal

Cheese (Optional Course – £12.00 supplement)

£150.00 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.