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TASTING MENU
Handcrafted menus prepared to order by our Chef Patrons Mike Wall-Palmer & David Adams.
With optional Paired Drinks
WHIPPED FETA DIP, LEMON, OLIVE OIL, TOASTED PUMPKIN SEEDS, PIRI PIRI SEASONING
& WARM FLATBREAD
SMOKED SALMON & CRÈME FRAÎCHE TARTLETS
- Wild, Scotland
Greyfriars Vineyard NV Sparkling Wine, Surrey
MARINATED PEACH BRUSCHETTA,LEMON, MINT, OLIVE OIL,
CHORIZO, SALAD LEAVES, BALSAMIC VINAIGRETTE
Chardonnay, Sheild, New Zealand 2023
SOUTH COAST SKATE, ISLE OF WIGHT TOMATOES, OLIVES, FRIED CAPERS, CROUTONS, GREMOLATA: OLIVE OIL, MIXED HERBS, GARLIC - Wild Caught, Cornwall
Pecorino, Barba, Abruzzo Italy 2023
ROAST RUMP OF LAMB, PEA HUMMUS, BROAD BEANS, CHICKPEAS & PANCETTA,
WILD GARLIC OIL, CRISPY BRAISED LAMB SHOULDER, TOMATO SAUCE
- Free Range Grazing
Carignan, Reine Juliette, Languedoc France 2022
CHOCOLATE PARFAIT, RASPBERRIES, ALMOND PRALINE, RASPBERRY SORBET
Semillon, Noble Rot (Late Harvest Sauvignon Blanc), France 2021
Five Courses for 80
Wines for 56
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