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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
Chardonnay Reserve, Vitis Unica, Morande, Chile 2023
ROAST SCALLOP, CELERIAC REMOULADE, TOASTED WALNUTS,
GRANNY SMITH APPLE
Greyfriars Vineyard NV Sparkling Wine, Surrey
SOUT COAST POLLOCK, MUSSELS, OLIVES, RED PEPPER SAUCE, BASIL OIL
Pecorino, Barba, Abruzzo Italy 2023
ROAST CREEDY CARVER DUCK BREAST, PURPLE. GOLDEN & CANDY BEETROOT,
ORANGE & BEETROOT GEL
Medoc, Cabernet Sauvignon & Merlot Blend, France, 2019
CHOCOLATE MARQUIS, 55% CHOCOLATE, HAZELNUT PRALINE,
HAZELNUT PRALINE ICE CREAM
Tokaji Aszu, Oremus, Hungary 2017
Five Courses for 80
Wines for 56
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