Chef’s appetiser (V)

(Charles Heidseck, Brut Reserve, Champagne, France)

 

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

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

 

Textures of cauliflower, raisin, curry oil

(Tentenublo, White Rioja, Spain)

 

Dauphinoise potato, miso aubergine, girolle mushroom, peas

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

 

Squash gnocchi, baby carrot, crispy kale, sage cream

(Aqua Santa, Pinot Noir Reserva, Chile)

 

A selection of cheese

(Sandeman 10 year tawny port)

 

Or

 

(Castano Dulce Monastrell, Familia Castano, Yelca, Spain)

 

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.

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