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.  

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

 

Sample menu below.

TASTING MENU

(Available Wednesday - Saturday - 17.45 - 20.30 (£60pp))

*Wine flight 35pp

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60 p.p 

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house aperitif on arrival

sourdough & canapés

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smoked haddock, mussels, 

gouda potato foam, curry pickled quail’s egg, curry oil, sea herbs

*Icare Chardonnay, Côtes de Thongue, France

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 venison carpaccio, celeriac remoulade, cornish gouda,

black garlic, fermented beetroot, nasturtium

*Tenuta Santi Apostoli, Azadeh Belloni, Lazio, Italy

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roasted duck breast, shillingford veg terrine, einkorn,

shiitake mushrooms, hay duck sauce

*Domaine des Vigneaux Syrah, Ardeche, Rhone, France

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oak park panna cotta, forced rhubarb, rhubarb & hibiscus sorbet, crumble

*Allessandra Bera & Figli, Moscata D’Asti, Italy

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petit fours

*Domaine des Valcros Banyuls Rimage, Roussillon, France