Roasted porcini, aged parmesan gnocchi, parmesan foam, cep powder
Henners Brut, NV, East Sussex, England


Spiced chickpeas, beetroot hummus, celeriac remoulade, baby beets
Coterie bt Wildeberg Sémillon Sauvignon Blanc, South Africa


Roasted delica pumpkin, puy lentils, hazelnut & tarragon butter chanterelles
Neilson by Byron Santa Barbara County Chardonnay, USA


Pistachio biscuit, raspberry jelly, raspberry cream, pistachio cremeux
Ginestet Sauternes, France


Chocolate & tonka bean tartlet, hazelnut ice cream, cacao & almond
Domaine Fiumicicoli Muscateddu, Corsica



Selection of petit fours


Wine pairings – 32
Cheese board – 9

Mixed & pescatarian taster menu available on request