(Sample Spring Menus)


— Starter —

Heritage beetroot salad with home-cured, hot-smoked salmon, orange and horseradish cream, rye crumble and a raspberry vinaigrette

— Main —

Glazed confit duck leg with celeriac purée, roasted fennel, pickled walnut and prune sauce and a parsley, shallot & pancetta gremolata

— Dessert —

White chocolate sphere with toasted fennel seed ice cream, raspberry and white peach fruit salad, amaretti crumble and a raspberry ripple melting custard – served with a tonka bean beignet

(A typical plated menu – bespoke as standard)


— Main Courses —

Slow-roasted shoulder of Lamb

Roasted butternut squash with a spiced tomato pesto, lime yoghurt and toasted pumpkin seeds

Mange tout, green bean and garden pea salad, with toasted hazelnuts, sesame seeds and a citrus dressing

Roasted beetroot and puy lentil salad, with pickled mustard seeds, goats cheese and a tarragon and mustard dressing

— Dessert —

Vanilla & nutmeg egg custard tart with poached rhubarb and ginger ice cream

(A typical sharing menu – bespoke as standard)

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