'Mariner's mussel'

smoked pomme purée, seaweed and finger lime

Kombu cured trout tartare

crème fraiche, pickled cucumber, lemon confit and nori seaweed

Delica pumpkin agnolotti

roasted cep and mushroom consommé

Line caught Pollack

charred hispi cabbage, preserved lemon and bouillabaisse

Tare glazed Quail breast and confit leg

endive, pear, celeriac and walnut

South Downs Venison

chestnut and juniper purée, Cévennes onion and sauce Bordelaise

British cheese selection from Neal’s Yard

(£15 supplement)

70% Crayfish Bay chocolate crémeux

yoghurt sorbet, verdemanda olive oil and feuilletine

Apple ‘tatin’ millefeuille

and cinnamon ice cream

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