'Mariner's mussel'

smoked pomme purée, seaweed and finger lime

~oOo~
Kombu cured trout tartare

crème fraiche, pickled cucumber, lemon confit and nori seaweed

Charred beef tataki

maitake,soy cured egg yolk and Koshihikari rice

~oOo~
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

~oOo~
British cheese selection from Neal’s Yard

£15 supplement

~oOo~
70% Crayfish bay chocolate cremeux

yoghurt sorbet, verdemanda olive oil and feuilletine

Pear tart Bourdaloue

with lemon verbena ice cream

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