To be taken by the entire table

Chantilly of Peas, Lobster Claw and Basil
2016 Rotgipfler, Johanneshof Reinisch, Thermenregion, Austria

White Beetroot, Baked in Clay, Caviar Salt and Smoked Eel
2015 Vouvray, Spring, Vincent et Tania Carême, Loire, France

Warm Bantam’s Egg, Celeriac, Arbois and Dried Ham
2016 Vidonia, Suertes del Marqués, Tenerife, Spain

Roast Scallop, Green Asparagus, Liquorice and Dill
2014 Sauvignon Blanc/Semillon, GVB, Vergelegen, Stellenbosch, South Africa

Aubergine, Dusted with Black Tea and Olives
2010 Santenay Clos de Tavannes 1er Cru, Francois & Denis Clair, Burgundy, France

Rhug Estate Milk Fed Lamb, Salsify, Truffle Purée and Wild Garlic
2013 Barolo, Massolino, Piedmont, Italy


Brown Sugar Tart, Stem Ginger Ice Cream
2010 Vinsanto, 4 Years, Estate Argyros, Santorini, Greece

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.