To be taken by the entire table

Chantilly of Oyster, Tartare of Sea Bream and Frozen English Wasabi
2016 Cortezada, Adega Algueira, Ribeira Sacra, Spain
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White Beetroot, Baked in Clay, Caviar Salt and Smoked Eel
2016 Patrimonio, A Mandria, Clos Signadore, Corsica, France
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Warm Bantam’s Egg, Celeriac, Arbois, Dried Ham and Caesar Mushrooms
NV Collard-Picard, Cuvée Préstige, Brut, Champagne, France
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Red Mullet, Fennel and Lemon
2017 Semillon, Tin Soldier, Thorne & Daughters, Swartland, SA
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Hen of the Woods, Potato Emulsion and Rosemary
2016 Fleurie, Cuvee Spaciale, Grand Pré, Burgundy, France
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Berkshire Muntjac, Endive Cooked in Grilled Oil, Red Leaves and Quince
2015 Saumur-Champigny, La Folie, Château Yvonne, Loire, France
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Pre-dessert
—
Brown Sugar Tart, Stem Ginger Ice Cream
2010Vinsanto, 4 Years, Estate Argyros, Santorini, Greece

Cheese (Optional Course – £12.00 supplement)

£150.00 PER PERSON
£260.00 PER PERSON WITH WINES

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.