Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi 2017 Riesling, Dry, Prophet’s Rock, Central Otago, New Zealand — Artichoke Salad, Toasted Sunflower Seeds, Grapes and Grated Duck Liver Parfait 2016 Roussanne, Le Poids du Superflu, Domaine Du Petit Août, Hautes-Alpes, France —
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Cèpes NV Branco Especial, Quinta dos Carvalhais, Dão, Portugal —
Cornish Cod, Brassicas, Lemon and Bonito 2016 Sauvignon Blanc, Greywacke, Marlborough, New Zealand — Hen of the Woods, Potato Emulsion and Rosemary 2017 Coteaux du Loir, Rouge-Gorges, Domaine de Bellivière, Loire, France — Belted Galloway Beef, Salt Baked Kabu Turnip, Padron and Garlic Chives 2015 Tassinaia, Castello del Terriccio, Tuscany, Italy — Pre-dessert
Brown Sugar Tart, Stem Ginger Ice Cream 2000 Boal, Single Vintage, Henriques & Henriques, Madeira, Portugal
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.