Chef’s appetiser (V)

(Charles Heidseck, Brut Reserve, Champagne, France)

 

Jerusalem artichoke, Pedro Ximenez ice cream

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

 

Beetroot & goat’s cheese Eton mess

(Greywacke, Sauvignon Blanc, Marlborough, New Zealand)

 

Cep & celeriac

(Tentenublo, White Rioja, Spain)

 

Squash gnocchi, baby carrot, crispy kale, sage cream

(Jeanne Gaillard, Syrah, Rhone Valley, France)

 

A selection of cheese

(Sandeman 10 year tawny port)

 

Or

 

Parsnip cake, sherry ice cream, artichoke

(2015 Chateau Laville, Sauternes, Bordeaux)

 

Victoria plum, pistachio and vanilla cheesecake

(Sticky Micky, Late Harvest Sauvignon Blanc, New Zealand)

 

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.