Sample Taster Menu

Chef’s appetiser

(Nyetimber Classic Cuvve 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

(Gilles Jourdan, Pinot Noir, Bourgogne, France)


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

(Ruca Malen, Malbec, Mendoza, Argentina)


A selection of cheese

(Sanderman 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.