top of page
TASTING MENU
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
With optional Paired Drinks
ROSEMARY & OLIVE OIL SOURDOUGH BREAD, LOCAL WHIPPED BUTTER
CRISPY HALLOUMI FRIES, TOMATO & CHILI CHUTNEY
Greyfriars Vineyard NV Sparkling Wine, Surrey
ROAST SCALLOP, PUMPKIN VELOUTÉ, RAS AL HANOUT,
PUMPKIN SEED PRALINE, ROCKET OIL
Fiano, Massaria Cuturi, Puglia Italy 2022
SOUTHCOAST HAKE, COCONUT & LEMON THYME RICE, PAK CHOI, LEMONGRASS SAUCE
Chardonnay, Vitis Unica, Morande, Chile 2023
A choice of Main Course
VENISON LOIN, BUTTERED BRUSSEL SPROUTS, BAY LEAF CELERIAC PURÉE, CRANBERRY SAUCE, TOASTED PECAN & CHESTNUTS, RED WINE & GORGONZOLA HAUNCH ARANCINI,
Syrah, Lighthouse Collection, Benguela Cove, South Africa 2022
VEAL ESCALOPE, ONION SCHACCIATA, BARBECUE MUSHROOMS,
PURPLE SPROUTING BROCCOLI
Montepulciano, Itanerra, Italy 2024
Add The Anchor Hash Browns to this course!
4 Portion £2.5 | 6 Portion £5
MULLED WINE POACHED PEAR, ALMOND CRUMBLE, CINNAMON ICE CREAM
Tokaji Aszu, Oremus, Hungary 2017
A choice of Dessert
WARM TREACLE SPONGE, STOUT TOFFEE SAUCE, PEANUT PRALINE,
PEANUT BUTTER ICE CREAM
Vinsanto, Marchesi Antinori, Tuscany, Italy 2020
Five Courses for 80
Wines for 56
bottom of page