Seven Course Tasting Menu

Chef’s Selection of Snacks

Bread and Butter


(Flint Vineyard, Charmat Rosé, Norfolk, UK )

Pea, mozzarella, mint, mushrooms

(Sancerre, Domaine Vincent Delaporte, Loire Valley, France)

Scallops, cauliflower, curry oil, dukka crumb

(Picpouil De Pinet, Baron de Badassiere, Languedoc, France)

Partridge, parsnip, pear, chestnut, parsley crumb

(Plantagenet, Three Lions, Pinot Noir, Australia)

Braised beef short rib, oxtail, pomme Anna, turnip, kale

(Fog Mountain, Merlot, California, USA)

A selection of cheese

(Sandeman 10 Year Tawny Port, Porto, Portugal)

Raspberry, hazelnut, lychee, sour cream

(Sauternes, Chateau Laville, Bordeaux, France)

Coffee & Petit Four (5.00 Supplement)

£90 per person, additional £55 for optional 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. 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.

Reserve a table