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) | Sunday 12.00-14.30 (45pp))

*Wine flight 35pp


60 p.p 

house aperitif on arrival
(non alcoholic option available)

homemade sourdough & canapés


wild mushrooms, confit egg yolk, lacto cep oil, crispy onion

*Pipeño Blanco, Itata Hills, Chile




grilled plaice, house nduja, gooseberry

*Enoz ‘ll re e’Nudo’ Primitivo Rosato, Campania, Italy


house prosciutto & hen’s egg raviolo, leek velouté, runner beans

*Di Gino, Elevato, 6 Mesi, Marche, Italy


pan-roasted hake, beetroot, potato puree, confit onion, onion broth 

*COS Frappato, Vittoria, Sicily, Italy



pigeon, salsify, root veg, plum, chard, celeriac hay & hay cream sauce

*Tomei Veniero, Cesanese, Lazio, Italy




       dark chocolate ganache, hay foam,
blackberries, candied walnuts, plum sorbet


*Domaine des Valcros, Banyuls Rimage, Roussillon, France


petit fours





GF options available upon request