Salmon gravlax tartar with lemon and wild garlic, green asparagus, smoked mayonnaise, pickled onion, and crispy dough
(E, F, G, MU, D)
*
Charred artichoke hearts with artichoke purée, broad beans, toasted Marcona almonds, lovage vinaigrette and boulangére potatoes

(N, D)

*
Steak tartare with truffle cream, pickled and fried mushrooms, radishes, chervil, pommes allumettes, and cured grated egg yolk
(E, MU, D)
*
Crispy sweetbreads with green asparagus, veloute foam, dill and wild garlic pistou topped with sourdough croutons
(E, G, D)
*
Potato rosti with hot smoked salmon, pickled cucumber, samphire, lemon cream cheese, dill, and trout caviar
(F, D)

*

Main courses

​

Rose veal sirloin steak with veloute, truffle pomme puree, pickled carrots, charred asparagus and butter-fried shiitake mushrooms

(G,  D)

*

 Halibut with spinach, pickled shallots, daikon, and smoked butter sauce mixed with caviar and herbs served with potatoes and leek

(F, D)

*

Venison fillet with gratin dauphinois, baby parsnips flavoured with rosemary and juniper berries, pickled blackberries, finished with a rich port jus.

(F, D)

(+£10pp) 

*

Lemon sole with white wine sauce, dill oil, pomme puree, samphire, and micro herb salad.

(F, D)

*

Mushroom Wellington served with fondant potatoes, seasonal vegetables and a dashi beurre blanc (V)

(E, G, D)

*

Desserts

​

Sponge cake with poached rhubarb, raspberry sorbet, tonka bean pastry cream, rhubarb pearls and oat crisp

(E, G, D)
*

Chocolate mousse with caramelised white chocolate, chocolate galette and chocolate sauce, served with preserved blueberries and blackberries
(E, G, D)

*

Rhubarb parfait with raspberry meringue, vanilla pastry cream, whipped cream, oatmeal crumble, and cooked rhubarbs

(E, G, D)

*
Charred apples, apple syrup, farm milk ice cream, white chocolate and hazelnut snow, hazelnut oil, topped with apple meringue and oxalis
(E, G, N, D)

*
Lemon parfait, creamy meringue, yuzu pastry cream, almond crumble, pistachios, and raspberries
(E, G, N D)

*

​

Canapés

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Why not kick the evening off in style with a selection of chef's canapés? A real talking point.

Contact me for more information

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Key:

V - Vegetarian

​

THE 14 RECOGNISED ALLERGENS BY THE FOOD STANDARDS AGENCY ARE:

  C-Celery, CR-Crustaceans, E-Eggs, F-Fish, G-Gluten, L-Lupin, M-Milk, MO-Mollusc,

  MU-Mustard, N-Nuts, P-Peanuts, S-Sesame Seeds, SO-Soya, SD-Sulphur Dioxide.

  We also advise dishes where Dairy products are used, denominated by the letter D.