Chef’s appetiser (V)
(Charles Heidseck, Brut Reserve, Champagne, France)
Heritage tomato salad, comté panna cotta, tomato foam, basil (VG)
(Greywacke, Sauvignon Blanc, Marlborough, New Zealand)
Crispy polenta, textures garlic, basil, lemon (V)
(Tentenublo, White Rioja, Spain)
Dauphinoise potato, mediterranean veg, tomato, broad beans (V)
(Aqua Santa, Pinot Noir Reserva, Chile)
Pea and mint ravioli, heritage carrot, baby gem, spring onion (V)
(Picpoul De Pinet, Baron de Badassiere, Languedoc, Southern France)
A selection of cheese (V)
(Sandeman 10 year tawny port)
(Castano Dulce Monastrell, Familia Castano, Yelca, Spain)
Peach, raspberry, almond, buttermilk
(Moscato D’Asti, Barrolo, 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.