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


Partridge & game hot water crust pie, parsnip puree, sprout tops, chestnuts, game jus
Chateau Peybonnhomme Rouge, Bordeaux, 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 & pescatarian taster menu available on request