Sample Taster Menu

Chef’s appetiser

(Nyetimber Classic Cuvee Brut, West Sussex, England )


Sweetcorn and coconut soup, burnt butter crumb, coriander

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


Norfolk quail, hazelnut, morello cherry, celeriac

(Braunewell, Pinot Noir, Rheinhessen, Germany)


Crab salad, avocado, cucumber, poached quail egg

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


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

(Chinon Domaine Bernard Baudry, Cabernet Franc, Loire Valley)


A selection of cheese

(Sandeman 20 Year Tawny Port, Porto, Portugal)




Chocolate, hazelnut, chestnut, malt

(Lustau San Emilio Pedro Ximenez, Jerez, Spain)


Raspberry, butter milk, champagne and mint

(Moscato D’Asti, G.D vajra, Piedmont, Italy)                     


Coffee & petit fours


70.00 Per Person

110 .00 (Including Wine Flight)


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.