Eight-Course

Winter Tasting Menu

A seasonal sample menu, shaped around the finest ingredients available throughout winter.

One
Confit Duck Doughnut
Sour cherry · pickled walnut · duck liver parfait

Two
Hand-Dived Scallop
Jerusalem artichoke · pickled grape · roast chicken butter sauce

Three
Roast Halibut
Braised leek · smoked mussel · Champagne sauce · dill oil

Four
Roast Cèpe Consommé
Wild mushroom agnolotto · thyme

Five
Venison Wellington
Celeriac silk · glazed salsify · blackberry · juniper jus

Six
Clementine
Cultured yoghurt · ginger granita · lemon balm

Seven
Dark Chocolate Crémeux
Poached pear · hazelnut praline · crème fraîche ice cream

Eight
Petits Fours
Heather honey madeleine · sea salt caramel bonbon

£175 per guest
Available for groups of six or more.
Minimum booking value: £1,000