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.

 

TASTING MENU SUMMER 2021

(Available Wednesday - Saturday - 17.45 - 21.00 (60pp) | Sunday 12.00-14.30 (45pp))

*Wine flight 35pp

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60 p.p 

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house aperitif on arrival

homemade sourdough & canapés

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

*Pipeño Blanco, Itata Hills, Chile

 

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grilled plaice, house nduja, gooseberry

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

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

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

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

*COS Frappato, Vittoria, Sicily, Italy

or

 

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

*Tomei Veniero, Cesanese, Lazio, Italy

 

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

 

*Domaine des Valcros, Banyuls Rimage, Roussillon, France

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petit fours

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VEGAN MENU 

VEGETARIAN MENU

PESCATARIAN MENU

 

GF options available upon request