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TASTING MENU
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
With optional Paired Drinks
WARM ANCHOR BUTTERMILK BUN,
SEA SALT TOP & LOCAL WHIPPED BUTTER
CRISPY HALLOUMI FRIES, TOMATO & CHILI CHUTNEY
Sherlock & Sons Gin & Fever Tree Tonic | 0% Tanquerey G & T
ROAST SCALLOPS, CAULIFLOWER PUREÉ, TOASTED ALMONDS,
ROAST CAULIFLOWER VELOUTÉ, CURRY OIL
Spicy Mango Margarita | Mock-arita
SOUTH COAST SKATE, BRAISED LEEKS, MUSSEL & HERB SAUCE, BROWN SHRIMP
Rosemary & Lemon Chili Negroni | No-groni
SEED CRUSTED VENISON LOIN, SWEDE PUREÉ & FONDANT, BRAISED RED CABBAGE
Spiced Pear Bramble Sour | 0% Bramble Sour
BLACK FOREST CHEESECAKE, KIRSCH GEL, CHOCOLATE ICE CREAM
Sweet Moscato Kir Royale | 0% Muscat Kir Royale
Five Courses for 80
Pairings
Cocktails for 54 | Mocktails 48
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