Sit-Down Menu (Winter)​


Shallot Tarte Tatin with English Goats cheese and micro herbs

Crab Arancini with a lime aioli and pickled Cucumber

Lobster Salad with fine Asparagus, lime and soft herb aioli, Tomato concasse, pickled cucumber

Lobster Ravioli with a Lobster foam

Seared scallops, pickled Parsnips, Parsnip crisps and a light madras and Apple sauce

Wild Sea Bass Ceviche, baby broad Beans, pickled Heritage Carrots, Radish, Herb oil

Tuna Tartare with avocado, soy, ginger, pickled cucumber and a crispy quails egg

Carpaccio of Beef with Celeriac remoulade, Beetroot, parmesan, micro herbs

Seared Asian Duck Breast on an Asian slaw with peanut and yuzu dressing

A salad of Iberico ham, Fig and marinated Mozzarella with basil, fig balsamic and toasted hazelnuts

Pan roasted Breast of quail with quails egg Scotch egg and harissa aioli 



Fillet of Cornish Brill, carmalised Fennel, Carrot puree, Pomme rosti and a split herb butter sauce

Pan-fried Wild Sea Bass with oven roasted Tomatoes, baby Spinach, parmentier Potatoes and salsa verde

Roasted fillet of Monkfish with saffron Pomme puree, tenderstem Broccoli and sauce vierge

Glazed Gressingham Duck Breast with roasted garlic Pomme puree, charred hispi cabbage, Roast shitake and a light 5-spiced jus

Breast of Guinea Fowl, roasted ginger and squash puree, roasted Chickpeas, Cauliflower Bhaji and Pomegranate

Roast Best End of Lamb with Aubergine puree, char-grilled baby Courgettes, Pomme fondant and a lamb jus

Fillet of Pork, Pork Belly bon-bon, crackling, Pomme Dauphinoise, Cavolo Nero, Jus

Fillet of marinated Beef, Celeriac puree, roasted pearl Shallots, fine beans, Parmentier potatoes, light jus

Fillet of marinated local Venison, Jerusalem Artichoke puree, fine beans, Pomme dauphinoise and a light jus


Apple tarte tatin with salted caramel ice-cream

Pear and Frangipane Tartlet with clotted cream ice-cream

Chocolate delice, Raspberry Macaroon, Blackberry sorbet

Raspberry and Pistachio Tartlets with Raspberry Sorbet

Orange Tart, Blood Orange sorbet, Clementine panna cotta

A chocolate cylinder filled with Passion Fruit mousse, Mango concase and Passion Fruit sorbet

Chocolate and praline hazelnut tartlette

Vanilla crème brulee, Rhubarb sorbet

Tiramisu, Cappuccino Macaroon