Vegetarian Table d’hôte

Tomato salad, comté, tomato jelly, tomato fondue, confit tomato (V)

Cep mushroom, textures of celeriac (VG)

Mushroom ravioli, fermented beetroot, dill (V)

Carrot salad, dukkah crumb, baby gem (VG)

Black Forest gateau

Eton Mess

Peach, raspberry, olive oil, buttermilk

A selection of cheese

 – 

Coffee and petit fours (5.00 supplement)

  

Two courses 35.00

Three courses 45.00

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.


Vegetarian Tasting Menu

Tomato salad, comté, tomato jelly, tomato fondue, confit tomato (V)

(Charles Heidseck, NV Brut Reserve, Reims, Champagne, France)

Carrot salad, dukkha crumb, carrot puree, heritage carrot, pickled carrot (VG)

(2018 Picpoul De Pinet, Baron de Badassiere, Languedoc, France)

Pea ravioli, pea puree, baby carrot, baby gem, pea velouté (V)

(2018 Greywacke, Sauvignon Blanc, Marlborough, New Zealand)

Potato terrine, cucumber, radish (VG)

(2018 Vermentino, Domaine Les Yeuses, Languedoc, France)

A selection of cheese

(Sandeman 10 Year Tawny Port, Porto, Portugal)   

Black Forest gateau 

(2015 Sauternes, Chateau Laville, France)

Coffee & Petit Fours

The taster menu is only available for the entire table.

 

65.00 Per Person

110.00 With 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.