Tasting Menu

HOMEMADE BREAD BOARD & AMUSE-BOUCHE
duo of butters, olive oil & balsamic vinegar (V, can be VE & GF)

CONFIT KING OYSTER MUSHROOM
treacle glazed celeriac, mushroom espuma, tarragon and roasted garlic tuile

(VE, can be GF)

CURED MACKEREL
brown crab mayo, roasted beetroot, escabeche sauce

(can be GF & DF)

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or

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COMTÉ AND CARAMELISED ONION SLICE
candied apricots, black olive crumble, pickled walnuts

(V)

SEASONAL PALATE CLEANSER
(VE, can be GF)

LAMB PAVE
pressed lamb belly, salt baked sweet potato, braised baby gem, anchovy crumb, babaganouch, lamb jus

(GF, can be DF)

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or

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HOT HONEY ROASTED CABBAGE
smoked leeks, torched sweetcorn, burnt leaf mayo, leek and popcorn veloute (can be VE & GF)

CHOCOLATE ALMOND PAVE
banoffee ice cream, rum and raisin

(GF & VE)

WINE PAIRING AT 59PP

The Tasting Menu is designed to be enjoyed by the entire table

We add a discretionary 13.5% gratuity to the bill, all of which is shared amongst our team. If you would like this changed or removed please let us know.

All of our food is prepared fresh in our kitchen, please speak to the restaurant manager if you require further information about allergens and ingredients.

Though we always make every effort to avoid cross-contamination, we cannot guarantee that traces of any allergen will not be present in a given dish, even if that dish does not contain the allergen as an ingredient.