Chawanmushi with pickled shiitake
Spring vegetable tempura

Daikon dipping sauce

Juniper smoked beetroot tartare

truffle burrata and aged balsamic

Green asparagus

morels, wild garlic risotto

Binchotan roasted aubergine

monk’s beard, yoghurt and curry oil

Roasted cauliflower

hen of the wood mushrooms, raisins and hazelnuts

British cheese selection from Neal’s Yard

£15 supplement

Crassane pear sorbet

whipped crème fraiche, confit pear and matcha meringue

72% Madagascan warm chocolate mousse

passion fruit and milk ice cream

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