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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
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
Cucumber Gin & Tonic (Sherlock & Sons Aromatic | 0% Tanquerey
SOUTH COAST POLLOCK, COURGETTE & BASIL PURÉE, HERITAGE TOMATOES, COURGETTE, KALAMATA OLIVE TAPENADE
Wild Caught Cornwall
Lemon & Rosemary Dry Martini | Mock-tini
ROAST RUMP OF LAMB, PEAS, BROAD BEANS & PANCETTA, PEA HUMMUS, GREMOLATA, CRISPY LAMB SHOULDER - Free Range Grazing
Mint & Spiced Rum Mojito | 0% No-Jito
STRAWBERRIES, HIBISCUS CREAM, HIBISCUS MERINGUE, STRAWBERRY SORBET
Elderflower & Hibiscus Gin Sour | 0% Hibiscus Gin Sour
Five Courses for 80
Pairings
Cocktails for 54 | Mocktails 48
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