Tasting Menus

PLEASE NOTE
DUE TO THE SEASONAL NATURE OF THE INGREDIENTS
SOME DISHES MAY CHANGE WITHOUT NOTICE.



INTRODUCTION

mushroom
egg yolk, winter vegetables, chive

sourdough
cultured butter, smoked chicken fat

venison tartare
coal oil, shallot, pumpkin, lovage

cod
sprouting broccoli, celeriac, mussel

goosnargh duck
yeasted quince, offal ragoût, carrot

artichoke & walnut cake
pear, woodruff, toasted barley

sweets



45 pounds
Matching wines - 40 pounds






COMPLETE

mushroom
egg yolk, winter vegetables, chive

sourdough
cultured butter, smoked chicken fat

scallop
oyster, cucumber, kohlrabi, dill

beetroot
lovage, yoghurt, elderberry

monkfish
sprouting broccoli, celeriac, mussel

venison
black pudding, pumpkin, sprout, blackberry, chestnut

apple
almond & pine vinegar

artichoke & walnut cake
pear, woodruff, toasted barley

sweets



55 pounds
Matching wines - 45 pounds