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 — Pre-dessert
Brown Sugar Tart, Stem Ginger Ice Cream 20 YO Tawny, Graham’s, Douro, Portugal
Cheese (Optional Course – £12.00 supplement)
£150.00 PER PERSON
£260.00 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.