top of page
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
Greyfriars Vineyard NV Sparkling Wine, Surrey
ROAST SCALLOP, CELERIAC REMOULADE, TOASTED WALNUTS,
GRANNY SMITH APPLE
Pinot Bianco, Quercus, Slovenia 2023
SOUT COAST POLLOCK, LEEKS, TOMATO SAUCE, CUTTLE FISH
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
bottom of page