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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
Greyfriars Vineyard NV Sparkling Wine, Surrey
ROAST SCALLOP, CAULIFLOWER PUREÉ, TOASTED ALMONDS,
CURRY OIL, CAULIFLOWER VELOUTÉ
Chardonnay, Vitis Unica, Morande, Chile 2023
SOUTH COAST SKATE, BRAISED LEEKS, MUSSEL & HERB SAUCE, BROWN SHRIMP
Fiano, Massaria Cuturi, Puglia Italy 2022
SEED CRUSTED VENISON LOIN, SWEDE FONDANT, BRAISED RED CABBAGE
Syrah, Lighthouse Collection, Benguela Cove, South Africa 2022
BLACK FOREST CHEESECAKE, KIRSCH GEL, CHOCOLATE ICE CREAM
Tokaji Aszu, Oremus, Hungary 2017
Five Courses for 80
Wines for 56
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