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TASTING MENU
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
With optional Paired Drinks
WHIPPED FETA DIP, LEMON, OLIVE OIL, TOASTED PUMPKIN SEEDS, PIRI PIRI SEASONING
& WARM FLATBREAD - Kent
SMOKED SALMON & CRÈME FRAÎCHE TARTLETS
- Wild Reared, Scotland
Surrey 75 (Gin, Lime, Cuvee Brut) | 0% Muscat French 75
NEW FOREST ASPARAGUS, ASPARAGUS MOUSSE, SUN DRIED TOMATO MAYONNAISE, CAPERS, WATERCRESS, PEA SHOOTS - Hampshire
Cucumber Gin & Tonic (Sherlock & Sons Aromatic | 0% Tanquerey
BASIL MOUSSE STUFFED BLACK BREAM, PAK CHOI, PRAWN BISQUE
-Wild Caught Cornwall
Lemon & Rosemary Dry Martini | Mock-tini
ROAST RUMP OF LAMB, PEAS, BROAD BEANS & PANCETTA, PEA HUMMUS, WILD GARLIC OIL, CRISPY LAMB SHOULDER - Free Range Grazing
Mint & Spiced Rum Mojito | 0% No-Jito
STRAWBERRIES, HIBISCUS CREAM, HIBISCUS MERINGUE, STRAWBERRY SORBET
- Secretts Farm, Milford
Elderflower & Hibiscus Gin Sour | 0% Hibiscus Gin Sour
Five Courses for 80
Pairings
Cocktails for 54 | Mocktails 48
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