Chef’s appetiser
(Charles Heidseck, NV Brut Reserve, Reims, Champagne, France)
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Tomato salad, comté, tomato jelly, tomato fondue, confit tomato (V)
(2018 Picpoul De Pinet, Baron de Badassiere, Languedoc, France)
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Cep mushroom and celeriac
(2018 Chateau Beaulieu, Coteaux d’Aix-en-Provence, France)
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Carrot salad, dukkha crumb, carrot puree, heritage carrot, pickled carrot (VG)
(2018 Vermentino, Domaine Les Yeuses, Languedoc, France)
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Mushroom ravioli, fermented beetroot, dill
(2018 Agua Santa, Pinot Noir Reserva, Chile)
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A selection of cheese
(Sandeman 10 Year Tawny Port, Porto, Portugal)
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Black Forest gateau
(2015 Sauternes, Chateau Laville, France)
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Coffee & Petit Fours
The taster menu is only available for the entire table.
65.00 Per Person
110.00 With Wine Flight
Please note: Some dishes may contain more ingredients than are listed. If there is something you cannot eat please let us know. A discretionary 12.5% service charge will be added to your bill, this is split between all staff, both front of house and kitchen staff.