Lunch Menu

Asparagus, wild mushrooms, egg, yuzu (V)

Blow torched salmon, textures of beetroot, horseradish, wild puffed rice

Chicken liver parfait, crispy chicken thigh, leek, bacon, mushroom

 

Sea bream, lemongrass, spring vegetables, jersey royal potato, coriander

Pea and mint ravioli, spring onion, baby gem lettuce, butter milk (V)

Rump of lamb, textures of garlic, potato terrine, red onion

 

Coconut rice pudding, mango, pineapple

A selection of cheese

Poached pear, apple, streusel, pear sorbet  

21 for two courses

26 for three courses

 

Lunch Taster Menu

Chef’s appetiser

(Il Folo Prosecco, Spumante D.O.C. Modella, Italy)

 

Asparagus, wild mushrooms, egg, yuzu (V)

 (Money Spider, dArenberg, Roussanne, Mclaren Vale)

 

Crab salad, avocado, cucumber, quail egg

(Yealands Estate, Sauvignon Blanc, Marlborough, New Zealand)

 

Rump of lamb, textures of garlic, potato terrine, red onion

(Castaño Colección Cepas, Viejas, Yecla, Spain)                         

 

A selection of cheese

(Late Bottle Vintage Port)

 

Banana, mascarpone, tonka bean, salted caramel ice cream

(Sticky Mickey, Late Harvest Sauvignon Blanc, Marlborough New Zealand)

41 per person

72 per person including wine flight