Tasting Menu

Our menu is designed to showcase the abundance of wonderful produce we have locally both farmed and foraged. We put an emphasis on keeping food miles to a minimum and foster long term relationships with ethical and likeminded suppliers.  
The menu changes every season and dishes may change depending on seasonality & quality of produce through a menu cycle. We also operate a nose to tail philosophy procuring whole animals and then making the most of every part to avoid wastage and support smaller scale suppliers. 

We request advance notice of your dietary requirement or allergy upon reservation so that the kitchen team can prepare in advance.



(Available Wednesday - Saturday - 17.45 - 21.00 (60pp))

*Wine flight 35pp


60 p.p 

house aperitif on arrival
(non alcoholic option available)

homemade sourdough & canapés


smoked haddock, mussels, 

gouda potato foam, quail’s eggs

*Icare Chardonnay, Côtes de Thongue, France


scallop & crab ravioli

*Vora la Mar, Barcelona, Spain


 wild mushrooms, confit egg yolk, 

lacto cep oil, celeriac hay

*Tenuta Santi Apostoli, Azadeh Belloni, Lazio, Italy


goose, celeriac gratin, prosciutto, 

chestnut, cranberries 

*Secano Interior Yumbel, Pipeño País, Chile


tamoshanta cider sabayon, apple sorbet,

hazelnuts, pear compote

*Coteaux du Layon, Chenin Blanc, Val de Loire, France


petit fours





GF options available upon request