Sample Table d’hôte

Chefs appetiser


Sweetcorn and coconut soup, burnt butter crumb, coriander (V)

Norfolk quail, hazelnut, Morello cherry, celeriac

Crab salad, avocado, cucumber, quail egg

Scallops, grape, ginger and apple puree, fennel, curried nuts

Foie Gras and ham hock terrine, apple, pickled mushrooms, cep


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

Wild sea bass, pork belly, turnip, bacon, dauphinoise potato, savoy cabbage  

Loin of venison, shallot puree, Jerusalem artichoke, oyster mushroom, kale

Roasted partridge, black pudding, pear puree, pressed leg, parsnip  

Monk fish, carrot salad, mussels, dukkah crumb, dill oil


Banana, mascarpone, tonka bean, salted caramel ice cream

Fig and almond tart, crème freche, honey camomile ice cream

Chocolate, hazelnut, chestnut, malt

Raspberry, butter milk, champagne, mint

A selection of cheese



Coffee and petit fours (5.00 supplement)



39 Two courses

48 Three courses