Chef’s appetiser

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Beetroot and blackberry salad, pistachio*

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

Textures of cauliflower, raisin, curry oil

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Squash gnocchi, baby carrot, crispy kale, sage cream*

Baked celeriac, savoy cabbage, baby turnip, apple*

Dauphinoise potato, miso aubergine, shiitake mushroom, peas*

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Blackberry, almond, pear, honey

Victoria plum, pistachio, vanilla cheesecake

Chocolate, malt, hazelnut, milk

Banoffee pie with walnut

A selection of cheese

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Coffee and petit fours (5.00 supplement)

 

36 Two courses

45 Three courses

* All vegetarian dishes can be prepared as either a starter or main course

(VG) = These dishes can be vegan on request