Amuse bouche
Leek terrine, buttermilk, watercress, nasturtium
Scallops, burnt cauliflower puree, roasted cauliflower, raisin puree, curry oil
Beef cheek, spinach, textures of celeriac, jus
White chocolate, hay panna cotta, raspberry sorbet, caramel white chocolate
Coffee and petit fours (5 supplement)
60 per person
*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.
Valentines Taster Menu
Oyster, horseradish, passionfruit
(Charles Heidsieck Brut Reserve, Champagne, France)
Leek terrine, buttermilk, watercress, nasturtium
(Greywacke Sauvignon Blanc, Marlborough, New Zealand)
Quail, crispy egg, shallot puree, braised shallot, apple gel
(Agua Santa, Pinot Noir Reserva, Chile)
Scallop, burnt cauliflower puree, roasted cauliflower, raisin puree, curry oil
(Chabis, Domaine Millet, Burgundy, France)
Beef cheek, spinach, textures of celeriac, jus
(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)
100 per person 155 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.