Sample dinner menu

  • Sweetcorn soup, ceps & crispy sage

    6.00

  • Slow-cooked poached duck egg, baby gem and chicory, croûtons and crispy ham, shallot and Pedro Ximenez dressing

    9.00

  • Seared hand-dived west coast scallops, apple purée, chorizo and pickled marrow, radish salad

    11.00

  • Carrot textures, date and rosewater purée, Chantenay carrot poached in liquorice, hazelnut and caraway seeds

    9.00

  • Wild halibut fillet, seaweed sushi rice cake, pak choi and pickled mooli, sesame and soy dressing, coriander cress

    19.50

  • Saddle of venison, chanterelles and salted walnut, mash and pumpkin purée, Chicory

    18.50

  • Slow-cooked ox cheek, confit vitellotte potato, beetroot and curly kale, carrot and celeriac

    18.50

  • Corn-fed chicken breast, smoked bacon and brussels sprout chestnut, pink fir apple potato and mandarin

    17.50

  • Fresh figs and 20-year-old Pedro Ximenez, ice cream

    7.50

  • Dark chocolate mousse, spiced pear and passion fruit sorbet

    6.00

  • Apple tarte Tatin, vanilla ice cream

    6.50

  • Selection of cheese and biscuits

    7.50

  • Coffee and petit fours
    3.25