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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
SMOKED SALMON & CRÈME FRAÎCHE TARTLETS
- Wild, Scotland
Greyfriars Vineyard NV Sparkling Wine, Surrey
NEW FOREST ASPARAGUS, ASPARAGUS MOUSSE, SUNDRIED TOMATO MAYONNAISE, CAPERS, WATERCRESS, PEA SHOOTS
Pinot Bianco, Quercus, Slovenia 2023
SOUTH COAST POLLOCK, COURGETTE & BASIL PURÉE, HERITAGE TOMATOES, COURGETTE, OLIVE TAPENADE,
- Wild Caught, Cornwall
Pecorino, Barba, Abruzzo Italy 2023
ROAST RUMP OF LAMB, PEA HUMMUS, BROAD BEANS & PANCETTA, GREMOLATA,
CRISPY LAMB SHOULDER - Free Range Grazing
Carignan, Reine Juliette, Languedoc France 2022
STRAWBERRIES, HIBISCUS CREAM, HIBISCUS MERINGUE, STRAWBERRY SORBET
Gentle Sparkling Moscato d'Asti, Prunotto, Italy 2024
Five Courses for 80
Wines for 56
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