Chef’s appetiser
(Charles Heidsieck Brut Reserve, Champagne, France)
Cauliflower panna cotta, spiced cauliflower, shallot puree, roast hazelnut
(Greywacke Sauvignon Blanc, Marlborough, New Zealand)
Scallop, pork belly, bacon crumb, pea puree
(Chabis, Domaine Millet, Burgundy, France)
Confit duck, textures of garlic, quail egg, watercress
(Syrah, Jeanne Gaillard, Méditerranée, France)
Short rib of beef, Pommes Anna, Jerusalem artichoke puree, roasted artichoke, kale
(Fog Mountain, Merlot, California, USA)
A selection of cheese
(Sandeman 10 Year Tawny Port, Porto, Portugal)
Chocolate mousse, coffee, blood orange
(Sauternes, Chateau Laville, Bordeaux, France)
Coffee & Petit Four (5.00 Supplement)
85 per person 130 per person with 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.
