Chef's Menu

£43 PER PERSON/WINE PAIRING £39

(Available for dinner)

Janine’s Sourdough loaf , whipped herb noisette
House preserves
Nocellara del Belice olives 
Tartlet of smoked eel brandade,  candy beetroot
Broad bean puree, charred chicory, Tropea chutney
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Butterflied Willie’s mackerel, sea salad, pickled mussels
(for two to share, £8pp supplement)
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Yorkshire venison, roasted Jerusalem artichoke, apple chutney
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Truffled Baron Bigod, sourdough, fig jam, walnut 
(£5pp supplement)
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Malt barley choux, chocolate salted caramel
Or
Wild Balinese vanilla ice cream, Agnes prunes, fig leaf

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Dishes are subject to availability and may be subject to change.

We can cater for a variety of dietary requirements -

please enquire when booking your table. 

Food allergen information and wine list available upon request.