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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
SMOKED SALMON & CREME FRAICHE TARTLET
Greyfriars Vineyard NV Sparkling Wine, Surrey
ROAST SCALLOP, PUMPKIN VELOUTE, PUMPKIN SEED PRALINE
White Rioja, Bodegas Y Morales, Spain, 2022
MONKFISH, THERMIDOR SAUCE, SPINACH, MUSSELS, BROWN SHRIMP
Chardonnay, Vitis Unica, Morande, Chile 2023
A choice of Main Course
ROAST PHEASANT BREAST, BRAISED RED CABBAGE, PARSNIP PUREE,
HONEY ROAST PARSNIPS, CONFIT PHEASANT SAMOSA
Medoc Superieur, Saint-Hillaire, Bordeaux, France 2019
BRAISED PORK BELLY, CAULIFLOWER PUREE, ROAST CAULIFLOWER,
BLACK GARLIC, TRUFFLE ALMONDS, STUFFED MUSHROOM
Carmenere, Correa Lisoni, Chile 2023
Add The Anchor Hash Browns to this course!
4 Portion £2.5 | 6 Portion £5
BLACKBERRY MOUSSE, GINGERNUT CRUMB, BLACKBERRY & GINGER SORBET
1796 Lat Harvest Muscat, Buitenverwachting South Africa 2019
A choice of Dessert
CHOCOLATE & CARAMEL GANACHE, PEANUT PRALINE, PEANUT BUTTER ICE CREAM
Vin Santo Classico, Antinori, Italy 2020
Five Courses for 80
Pairings
Wines for 50 | Cocktails for 48 | Mocktails 38
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