'Mariner's mussel'

smoked pomme purée, seaweed and finger lime

Kombu cured trout tartare

crème fraiche, pickled cucumber, lemon confit and nori seaweed

Charred beef tataki

maitake,soy cured egg yolk and Koshihikari rice

Line caught Pollack

charred hispi cabbage, preserved lemon, coco bean purée and bouillabaisse sauce

South Downs Venison

chestnut and juniper purée, Cévennes onion, hispi cabbage and sauce Bordelaise

British cheese selection from Neal’s Yard

£15 supplement

70% Crayfish bay chocolate cremeux

yoghurt sorbet, verdemanda olive oil and feuilletine

Pear tart Bourdaloue

with lemon verbena ice cream

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