Cured Mackerel, Celtic Mustard, Cucumber and Shiso 2012 VAT 1, Tyrrell’s, Hunter Valley, Australia — Winter Salad, Toasted Sunflower Seeds, Pear and Grated Duck Liver Parfait 1995 Hattenheimer Pfaffenberg, Schloss Schönborn, Rheingau, Germany —
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Truffle NV Branco Especial, Quinta dos Carvalhais, Dão, Portugal —
Squid and Barley Risotto, Cauliflower, Sherry and Pine Nuts 2016 Pouilly-Vinzelles, Les Longeays, Sophie Cinier, Mâconnais, France — Hen of the Woods, Potato Emulsion and Rosemary 2016 Fleurie, Jean Louis Dutraive, Domaine de la Grand Cour, Beaujolais, France — Aged Pigeon, Tardivo Cooked in Grilled Oil, Red Leaves and Vegetables 2018 Saumur-Champigny, La Folie, Château Yvonne, Loire, France — Pre-dessert
Pumpkin Tart, Whey Caramel and Chicory Ice Cream Pedro Ximenez, El Maestro Sierra, Jerez, Spain
Cheese (Optional Course – £12.00 supplement)
£165.00 PER PERSON
£275.00 PER PERSON WITH WINES
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.