FIRST
Veal Tartare, Artichoke, Mozzarella Sauce and Aged Beef Fat on Toast
Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi
White Beetroot, Baked in Clay, English Caviar, Smoked and Dried Eel

SECOND
Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Caesar Mushrooms
Native Lobster, Wrapped in Shiitake, Cauliflower and Bonito Butter
Cornish Cod, Caramelised in Aynhoe Park Honey and Radishes

THIRD
Roast John Dory, Fennel and Lemon
Iberico Pork, Hen of the Woods, Potato Emulsion and Rosemary
Guinea Fowl, Chervil Root, Pear and Autumn Truffle
Herdwick Lamb, Salt Baked Kohlrabi, Padron and Garlic Chives

FOURTH
Brown Sugar Tart, Stem Ginger Ice Cream
Black Figs, Honey, Bee Pollen and Buffalo Milk Meringue
Chocolate, Dark Chocolate Chantilly, Plum and Sake Ice Cream

Cheese from the Trolley, £12.00 Supplement (£18.00 as an extra course)

£125.00 FOR FOUR COURSES

Prices Include Service and Tax.  This is a sample menu.  Dishes change with the seasons.

Food allergies and intolerances: before ordering, please speak to a member of staff about your requirements.