Lunch Menu

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez foam

Beef cheek, beetroot, parsley, horseradish

Crispy cod cheeks, parmesan risotto, langoustine foam

 

Halibut, fried cabbage, garlic, mash potato, shitake mushrooms, pumpkin seeds

Pork belly, roast celeriac, parsley, baked apple, fondant potato, bacon, barbeque sauce

Squash gnocchi, roasted squash, baby carrot, crispy kale, sage cream (V)

 

Peach, raspberry, almond, buttermilk

Chocolate, malt, hazelnut, tonka bean

A selection of cheese

 

21 two courses

26 three courses

 

Lunch Taster Menu

Chef’s appetiser

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

 

Heritage tomato salad, comté panna cotta, tomato foam, basil sorbet (V)

(Greywacke, Sauvignon Blanc, Marlborough, New Zealand)

 

Crispy halibut, parmesan risotto, parmesan crisp, shellfish foam

(Money Spider, d’Arenberg, Roussanne, Mclaren Vale, Southern Australia)

 

Pork belly, roast celeriac, parsley, baked apple, fondant potato, bacon

(Soraie, Veneto, Cecilia Beretta, Italy)

 

A selection of cheese

(Late Bottle Vintage Port)

 

Chocolate, malt, hazelnut, tonka bean

(Pedro Ximenez, Lustau San Emilio, Jerez, Spain)

 

41 per person

72 per person including wine flight