Sample Table d’hôte


Chef’s appetiser


Heritage Carrot salad, dukkah crumb, lemon yogurt

Crispy Sweetbreads, garlic, pickled shallots

Lobster, baby gem, Marie Rose sauce, tomato foam

Crispy Cod Cheeks, green pea, and mascarpone risotto


Loin of Lamb, red pepper puree, Pomme Anna, aubergine caviar

Mushroom Tortellini, puy lentils, radish, spinach

Wild Sea Bass, textures of broccoli, confit potato, crispy squid, fish cream

Duck with blueberries, puy lentils, kohlrabi, turnip and cabbage


A selection of cheese

Eton Mess

Peach cheesecake, blood orange

Black forest gateau

Coffee and petit fours (5.00 supplement)

40 Two courses

50 Three courses