Chef’s appetiser

(Court Garden, Classic Cuvee, Brut, England)

Sweetcorn and coconut soup, burnt butter crumb, coriander (VG)

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

Celeriac, red cabbage, sherry vinaigrette (VG)

(Bosstok Chenin Blanc, Paarl, South Africa)

Squash gnocchi, Roasted squash, heritage carrot, sage cream, spinach (VG)

(Yealands Estate, Sauvignon Blanc, Marlborough, New Zealand)   

Jerusalem artichoke, shallot puree, kale, oyster mushroom (VG)

(Pinot Noir, Braunewell, Rheinhessen, Germany)

 

A selection of cheese (V)

(Sandeman 20 year tawny port)

Or

Orange cake, ginger parfait, rhubarb  (VG)

(Sticky Mickey, Late Harvest Sauvignon Blanc, Marlborough, New Zealand)

Lemon meringue, Calvados, apple (VG)                       

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

Coffee & petit fours

60 per person

100 Including the wine flight

The taster menu is only available for the entire table.

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

(VG) = These dishes can be vegan on request.