Jerusalem artichoke four ways (pureé, crispy, fried and pickled) served with shimeji mushrooms, brown butter and fresh chervil

(D)

*

Potato rosti with fried and pickled mushrooms, miso-flavored slow-cooked beef, chives and Lincolnshire Poacher cheese 

(SO, D)

*

Seared scallops with dashi, dill pickles, lardo, kohlrabi, nasturtium and parsley mayonnaise

(CR, E, F, MO, MU)

*

British charcuterie plate - Lincolnshire Poacher and Cote Hill blue cheese, Lommo, fennel salami, Coppa, quince marmalade, haslet, pickles, crackers and butter

(C, E, G, MU, D)

*

​Goats cheese with porcini and Jerusalem artichoke foam, baby beetroots, sourdough bread and truffle vinaigrette

(C, E, G, MU, D)

*

Main courses​

​

Braised beef brisket with silky smooth vegetable puree, mustard seeds, kalettes, cucumber tapioca, horseradish, veloute, and pickled onion

(C, MU, D)

*

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

(F, D)

*

Cod loin with silky smooth smoked parsnip puree, charred salsify, lardo crisp, fried kale and white wine sauce

(F, G, D)

*

Confit corn-fed chicken breast with tarragon pomme puree, glazed shimeji mushrooms, Jerusalem artichoke foam and crispy artichokes

(D)

*

Barbecued maitake mushrooms, vegan beurre blanc, yellow and candy beetroot, boulangére potatoes and micro herb salad

(Vegan)

*​

Desserts​

​

Raw cacao chocolate mousse with strawberries, vanilla caramel sauce, dried raspberries topped with grated raw cacao, pecan and fresh chervil

(N)

(Vegan)

*

Apple pie deconstructed.

Apple served two ways, caramelised and crispy. Served with crème Anglaise, caramel, cinnamon crumble, and apple powder

(E, G, D)

*​

Lemon parfait, creamy meringue, yuzu pastry cream, almond crumble, pistachios, and raspberries

(E, G, N,D)

*

Chocolate four ways (mousse, galette, chocolate sauce and caramelised white chocolate) served with preserved blueberries and blackberries

(E, G, D)​

*

​Buttery clove cake with cardamom meringue, clotted cream ice cream, ginger-infused cream and flaméd mandarines

(E, G, D)

*​

Canapés

​

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

Contact me for more information

​

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.