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


Roasted Jerusalem artichokes, caramelised j.choke puree, salt baked pink fir, cavolo nero
Sepp Moser Gruner Veltliner, Kremstal, Austria

Roasted delica pumpkin, herb gnocchi, girolles, pumpkin puree, sage crisps
Coterie by Wildeberg Semillon/Sauvignon Blanc, Coastal Region, South African

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

Mixed & pescatarian taster menu available on request