To be taken by the entire table

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


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

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.