Starters
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Accompanied by truffled goat’s curd, fragrant yellow birch sap & bitter leaves
Goldened with maple syrup, enhanced with caraway & smoked pink pepper granola
Served with confit leek, sweet mulled fig, cranberry & gingerbread
Crispy green apple, salted plum & brown crab toast
Mains
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Artichoke & chestnut purée, aromatic black garlic & braised puy lentils
Served with a seasonal mushroom purée, confit potato, beef fat Béarnaise & fragrant herb salad
Served with braised red cabbage purée, tender sprout tops, pigs in blankets & rich turkey jus
Glazed celeriac fondant, foraged sea vegetables, rich golden raisin & caper chicken jus
Sides
With smoked garlic & thyme
Lightly smoked & glazed
Roasted with cranberry & shaved chestnut
Desserts
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A festive twist on the black forest with dark chocolate mousse, cocoa sponge, vanilla mousse, cherry compote, cherry & raspberry sorbet
Indulgent dark chocolate & vanilla mousses, with cherry & raspberry compote, marshmallow & a crunchy sablé base
Roasted plum & pear with thyme honey, mulled plum sauce, spiced oat crumble served with vanilla ice-cream
Warm Christmas pudding, hot vanilla anglaise, orange butter & fresh redcurrants
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.
