Lunch Menu

Beetroot salad, goats cheese, wild puffed rice, watercress

Norfolk pheasant, foie gras, black pudding, apricot, chestnut, pickled shallot

Blow torched salmon, dill, apple, horseradish

Cod, sweet potato, savoy cabbage, pumpkin seeds, yuzu

Pork belly, mash potato, cep puree, celeriac, apple

Squash Gnocchi, cavolo nero, pumpkin seeds, yuzu (V)

Orange cake with ginger parfait

Chocolate, peanut butter, tonka bean

A selection of cheese

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)

Crispy cod cheek, parmesan risotto, mushroom

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

Beef short rib, shallot puree, Jerusalem artichoke, kale, cashew nut

(Soraie, Veneto, Cecilia Beretta, Italy)

A selection of cheese

(Late Bottle Vintage Port)

Tiramisu with coffee ice cream

(Lustau San Emilio Pedro Ximenez, Spain)

41 per person

72 per person including wine flight