January a la carte

 

 

Salmon gravadlax, horseradish tuile, cucumber, dill, tarragon

Artichoke, goats cheese, leek, mushroom

Venison tartare, egg yolk, shallot, caper

 

Pheasant ballotine, potato fondant, braised baby gem, winter vegetables

Cep and chestnut risotto, king oyster, parmesan

Sea bream, crushed new potatoes, leeks, lemon beurre blanc

 

Forced rhubarb, blood orange, vanilla

Fruit and nut bar

A selection of 3 cheeses

 

Lunch: £32/ £39 for 2/3 courses

Dinner: £40/ £50 for 2/3 courses

 

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. this service charge is discretionary.

Reserve a table