Five Course Tasting Menu

Chef’s Selection of Snacks

Bread and Butter

Amuse-bouche
(Il Folo Prosecco, Spumante D.O.C. Modella, Italy)

Beetroot, goats cheese ice cream
(Greywacke, Sauvignon Blanc, Marlborough, NZ)

Confit salmon, quail eggs, leeks, sun dried tomato hollandaise
(Vermentino, Domaine Les Yeuses, Languedoc, France)

Pork belly, bacon crumb, textures of celeriac, apple
(Plantagenet, Three Lions, Pinot Noir, Australia)

Or

Barbequed turbot, white bean cassoulet, charred broccoli, squid tempura (£7 Supplement)
(Suavis, Vernaccia Di San
Gimignano Mormoraia, Tuscany, Italy)

A selection of cheeses
(Late Bottle Vintage Port)

Carrot cake, cream cheese ice cream, raisin, pecan
(Joostenberg, Late Harvest chenin blanc, South Africa)

Coffee and petit fours (£5 supplement)

£70 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