set evening menu

Two Courses 16 Three 20

Warm Breaded Ham Hock,
Pea and Baby Onion Fricassée, Truffle Mayonnaise & Endive

Cured Sea Trout
with Avocado Mousse, Lumpfish Caviar and a Yuzu Vinaigrette

Pea & Spinach Soup

Wild Mushroom & Broccoli Risotto with Crispy Mozzarella

Roasted Aubergine Tarte Tatin,
Caramelised Red Onion, Wild Rocket and Balsamic Reduction

Sous Vide Chicken Breast,
Provencal Sauce, Pickled Chicory and Crispy Kale

Vanilla Crème Brûlée,
Poached Rhubarb and Gingerbread Crumb

Sticky Toffee Pudding,
Toffee Sauce and White Chocolate Ice Cream

Chocolate Brownie,
Hazelnut Brittle and Chantilly Cream