Lunch Menu

Sweetcorn and coconut soup, burnt butter crumb, coriander

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

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

 

Sea bream, parmesan risotto, baby carrot, mussels, coriander

Pork belly, turnip, savoy cabbage, chorizo, crackling

Sweet potato ravioli, cavolo nero, pumpkin seeds, yuzu (V)

 

Chocolate, Chantilly, praline, raspberry sorbet

A selection of cheese

Poached pear, apple, streusel, pear sorbet  

21 two courses

26 three courses

 

Lunch Taster Menu

Chef’s appetiser

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

 

Sweetcorn and coconut soup, burnt butter crumb, coriander

 (Picpoul De Pinet, Baron de Badassiere, Languedoc)

 

Crab salad, avocado, cucumber, quail egg

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

 

Pork belly, turnip, savoy cabbage, chorizo, crackling

(Soraie, Veneto, Cecilia Beretta, Italy)

 

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