Wild mushrooms, creme fraiche, Dijon mustard, salsa verde, brioche toast, potato glass
Henners Brut NV, East Sussex, England


Scallops, Catalan fish stew, dill oil, croutons, bronze fennel
Gorabie Txakoli, Basque Country, Spain


Pan seared halibut fillet, crab gnocchi, braised leeks, crab bisque, dill oil
Domaine Michel Girard Sancerre, Loire, France


Earl grey poached pears, shortbread, chocolate cremeux, vanilla ice cream, chocolate sauce
Palazzina Moscato d'Asti, Piemonte, Italy 

Chestnut sponge, chestnut gel, prune puree, meringue, caramelised white chocolate ice cream
Kardos Tundermese Late Harvest Tokaj, Hungary

Selection of petit fours


Wine pairings – 35
Cheese board – 10


Vegetarian & mixed taster menu available on request