9 Courses £130
Wine Pairing £89

Native Rock Oysters with Home Cured Pork & Glass of Champagne
Glass of Drappier Premier Cru
£25 supplement per person

House Cured Meats & Canapés
Homemade Organic Sourdough
Blanc de Blancs, Crémant du Jura Prestige, Domaine Grand, Jura, France NV

Artichoke Consommé
Confit Jerusalem Artichoke, Buttermilk Panna Cotta & Pickled Trompette
Cannonau di Sardegna, ‘Tiscali’ Puddu, Sardinia, Italy, 2019

Thyme Roast Lions’ Mane
Crisp Enoki, Tarragon & Fresh Wiltshire Truffle
Dog Point, Sauvignon Blanc, Marlborough, 2022

Birds’ Liver Parfait
Rhubarb & Vanilla Jelly, Pickled Rhubarb & Anise Cream
Dry Riesling Weingut Fusser, Pfalz, Germany 2021

Butter Poached Native Lobster & Glass of Champagne
Pickled Squash & Lobster Hollandaise
Glasse of Drappier Brut Rosé
£35 supplement per person

Chef’s Choice
Seasonal Produce
Selected Wine Pairing

Line Caught Cornish Monkfish
Kohlrabi, Haricot Beans, Burnt Lemon & Roast Shellfish Bisque
Chardonnay Buitenverwachting, Constantia, South Africa, 2022

Brett Graham’s Fallow Venison
Glazed Maitake, Roast Salsify, Mushroom Miso & Venison Ragu
Aglianico, ‘Explore’ Krontiras, Mendoza. Argentina 2018

Or

Mrs Middleton’s Poached Pheasant
Home Cured Pheasant Ham, Plum Jam & Chicory
Carignan/Grenache Celler Masroig ‘Rojalet’, Montsant, Spain 2019

Sharing Cheese Board
£12.50 supplement per person
Windrush Goats’ Cheese, Brillat-Savarin Truffle, Cave Aged Pecorino, Munster & Perl Las Blue
Cheese Wine Pairing
£19.50 supplement per person
Sauvignon Blanc Loire France, Cannonau di Sardegna Italy, Tawny Port, Merlot South Africa & Tokaji Hungary

Blood Orange Curd
Jasmine Sorbet & Crisp Meringue

Bitter Chocolate Mousse
Pedro Ximenez, Malt & Hazelnut
Tokaji Late Harvest ‘Pallas’ Fuleky, Tokaji, Hungary 2017