Colchester Oyster

Oyster emulsion, cured sea Trout and Yorkshire rhubarb
*Sancerre, La Galette, Sylvain Bailly, Loire Valley, France, 2016


Salt-baked celeriac, rémoulade, lovage and Australian truffle
*Chardonnay, Vidal, Reserve, Hawkes Bay, New Zealand, 2016

Gigha Halibut

Poached Pavé of halibut, purple sprouting broccoli, smoked almond pesto
and seaweed beurre blanc

Herdwick Hogget

Rack of hogget, heritage potato, wild garlic and smoked goat curd
Larose de Gruaud, 2nd Wine of Château Gruaud Larose , St Julien, Bordeaux, France, 2013

Montgomery's Extra Mature Cheddar

malt loaf and plum chutney- £16.50 Supplement

Passion Fruit

Passion fruit cream, mango gel and coconut ice cream
*Royal Tokaji, late harvest, Hungary, 2015

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