Sample Taster Menu


Chef’s appetiser

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

Chicken breast, smoked eel, chicken skin, cep, baby gem, shallot

Mackerel, parsnip, apple, horseradish, apple tuille

Loin of venison, celeriac, oyster mushroom, venison pie

A selection of cheese




Parsnip cake, sherry ice cream, artichoke

Victoria plum, pistachio and vanilla cheesecake

Coffee & Petit Fours


70.00 Per Person

Please note:  Some dishes may contain more ingredients than are listed. If there is something you cannot eat please let us know. A discretionary 12.5% service charge will be added to your bill, this is split between all staff, both front of house and kitchen staff.