For The Table
Starters
Sunflower seed pesto, honey glazed fig, datterino tomatoes & marjoram
Black truffle, crisp crones & hazelnut oil
Salad of crab dressed with chilli & finger lime, Brown crab & pineapple purée, aromatic crab jelly
Cod roe emulsion, tomato & fennel salsa
Confit thigh, smoked & poached breast, pickled trompette mushrooms, mushroom ketchup, served with toasted Stout bread
Wild rocket, 36-month aged Parmesan cheese, preserved tomatoes, mature beef fat dressing
Mains
Marinated & roasted cauliflower with a light shallot & sherry vinaigrette, roasted pumpkin purée, pomegranate, pickled beetroot, crispy cauliflower & braised puy lentils
Black garlic, salted corn butter
Braised leeks, Irish seaweed relish & fish roe velouté
Roasted violet artichoke & courgettes, yellow courgette purée, black olive crumb, sauce vierge
Blackberries, celeriac purée, rainbow chard & orange glazed chicory
Mushroom purée, potato rosti, aged beef fat Béarnaise & a shallot-herb salad
Braised shoulder, English peas & broad beans, preserved tomatoes, salsa verde & lamb jus gras
Whole lobster, 200g Freedown Hills Wagyu for two, Bearnaise sauce, herb & pickled onion salad
to share
Dry aged 800g ribeye chop grilled for two, roasted Maitake mushrooms, beef fat Béarnaise sauce
to share
Sides
Seaweed emulsion
Orange gel, savoury granola, coriander
Mature cheddar
Parmesan, crisp chicken skin, croutons
2 pieces
Chive
Lifestyle Indicators
The below icons will indicate the different dishes lifestyle compatibility.
Please alert the server of a food allergy, intolerance or other special dietary request.
