Dinner Saturday 21st November 2015


Soft poached bantam’s egg with coppa, chanterelles, jerusalem artichoke and smoked butter

Crisp mackerel with Fowey mussels, grilled squid, bonito butter and seaweed

Roast delice pumpkin soup with tamie de l’abbaye cheese, gnocchetti and shaved chestnuts

Barbequed English beetroot with ewe’s curd, pomegranate and black olive

Roast French partridge with pot roast root vegetables, English chanterelles and pear

Salad of salt and pepper Ayrshire beef with celeriac, spiky artichokes, quince and cobnuts

Fresh bergamot and earl grey cured salmon with Dorset crab, clementine and pickled kohlrabi


Roast Yorkshire grouse with foie gras, swede, chantenay carrots, rainbow chard and rowan berries (+ £5.00)

Shoulder of suckling pig with white polenta, muscat grapes, cavalo nero with chilli and garlic

Roast cod with smoked pancetta, celeriac, chestnuts and sprout tops

Wild seabass with brown shrimps, roast squash, spinach, walnut pesto and elderberry capers (+ £6.50)

Roast English guinea fowl with golden turnip, roast parsley root, trompette de la mort and hazelnuts

Hampshire fallow deer with salsify, salt baked beets, quince and roasting juices

Cevenne onion tart with cauliflower, fresh walnuts, shaved Comte and chanterelles


Banana soufflé with cookies and cream ice cream

Crème fraiche tart, medjool dates and clementine

Burnt vanilla cream with quince, gingerbread and hazelnuts

Chocolate with salted caramel and candied walnuts

Yoghurt with kaffir lime, new season mango and passionfruit

Caramelised pear tart with Chantilly and Poire Williams

Cheese from the board (+ £5.50)

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£49.50 for three courses

Coffee: £4.50. Mineral water: £3.95. Filtered water: complimentary

A discretionary gratuity of 12.5% will be added to the total bill.

Please advise us of any dietary requirements. Whilst we do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen free.