Lunch Menu

Heritage carrot salad, lemon yogurt, spiced bread

Blow torched salmon, cep, celeriac, parsley

Pigs cheek, smoked chicken, rhubarb, spring onion

~

Duck breast, duck leg, savoy cabbage, squash, orange, pistachio

Cod, parmesan risotto, parmesan crisp, leek, crayfish

Mushroom tortellini, baby gem, shallot, garlic

~

Chocolate, cashew, coffee, tonka bean

Prune parfait, prune cake

A selection of cheese

Two courses 22.00

Three courses 27.00

 

 

Lunch Taster Menu

Chef’s appetiser

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

Heritage carrot salad, lemon yogurt, spiced bread

(Picpoul De Pinet, Baron de Badassiere, Languedoc, Southern France)

Blow torched salmon, cep, celeriac, parsley

(Tentenublo, White Rioja, Rioja, Spain)    

Braised beef short rib, shallot, fondant potato, oyster mushroom

 (Aruma Malbec, Domaines Rothchild & Nicolas Catena, Argentina)

A selection of cheese (Late Bottle Vintage Port)

Chocolate, cashew, coffee, tonka bean

(Sandeman 10 Year Old Tawny Port, Portugal)

Coffee and petit fours

45 per person              75 per person with wine flight