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.

 

TASTING MENU WINTER 2021

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

*Wine flight 35pp

-

60 p.p 

-

house aperitif on arrival

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

- 

VEGAN MENU 

VEGETARIAN MENU

PESCATARIAN MENU

 

GF options available upon request