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TASTING MENU
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
With optional Paired Drinks
ROSEMARY & OLIVE OIL SOURDOUGH
CRISPY HALLOUMI FRIES, TOMATO & CHILI CHUTNEY
Sherlock & Sons Ripley Gin & Tonic | Tanqueray 0% Gin & Tonic
ROAST SCALLOPS, PUMPKIN VELOUTE, PUMPKIN SEED PRALINE
Rosemary, Lemon & Chili Martini | Mock-tini
MONKFISH, THERMIDOR SAUCE, SPINACH, MUSSELS, BROWN SHRIMP
Bloody Mary | Virgin Mary
A choice of Main Course
ROAST PHEASANT BREAST, BRAISED RED CABBAGE, PARSNIP PUREE,
HONEY ROAST PARSNIPS, CONFIT PHEASANT SAMOSA
Winter Spiced Blackberry Bourbon Sour | 0% Spiced Blackberry Sour
BRAISED PORK BELLY, CAULIFLOWER PUREE, ROAST CAULIFLOWER,
BLACK GARLIC, TRUFFLE ALMONDS, STUFFED MUSHROOM
Amaretto Bourbon Sours | 0% Spiced Amaretti Sours
Add The Anchor Hash Browns to this course!
4 Portion £2.5 | 6 Portion £5
BLACKBERRY MOUSSE, GINGERNUT CRUMB, BLACKBERRY & GINGER SORBET
Warm Mulled Apple & Almond Punch | Warm Mulled Apple & 0% Almond Punch
CHOCOLATE & CARAMEL GANACHE, PEANUT PRALINE, PEANUT BUTTER ICE CREAM
Espresso Martini | Mock-tini
Five Courses for 80
Pairings
Wines for 50 | Cocktails for 48 | Mocktails 38
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