top of page
TASTING MENU
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
With optional Paired Drinks
ANCHOR SOURDOUGH BREAD & CELERIAC BUTTER
SMOKED SALMON & CRÈME FRAÎCHE TARTLETS
- Wild, Scotland
Greyfriars Vineyard NV Sparkling Wine, Surrey
BURRATA, ISLE OF WIGHT TOMATOES, SICILIAN ALMONS & RICOTTA BASIL PESTO, WATERCRESS, CRISPY SHALLOT, BASIL OIL
Pecorino, Barba, Abruzzo Italy 2023
SOUTH COAST PAN FRIED FILLET, CAPONATA: BELL PEPPERS, ONION, OLIVES, GARLIC, CAPERS, IN TOMATO SAUCE, RICOTTA, LEMON & SARDINE CROUTON
- Wild Caught, Cornwall
Chardonnay, Sheild, New Zealand 2023
ROAST CHICKEN, SATAY AUBERGINE PUREE, TOASTED PEANUTS,
PAK CHOI, ONION SEEDS- Free Range, Sussex
Zinfandel, Peoples' Wine Revolution, California 2015
CHOCOLATE PARFAIT, RASPBERRIES, ALMOND PRALINE, RASPBERRY SORBET
Semillon, Noble Rot (Late Harvest Sauvignon Blanc), France 2021
Five Courses for 80
Wines for 56
bottom of page