Spring 6 Course
Bread and goats' butter
Taste of cheese and pineapple - cheese and pineapple - emotions of "soixante-dix"
Poached duck egg yolk - cauliflower - black pudding - bacon - birch syrup*
Chicken liver parfait - port turnips - toasted oats and grains - redcurrants
Tuna au poivre - lemon - capers
Slow cooked neck of Wiltshire downlands lamb - "leek and potato"
Blood orange curd tartlet - baie rose honeycomb - lime
* Eggs-change for "Haddock and Eggs"
Add burnt English custard egg surprise "10/10/10" (£6.50 Eggs-tra course)
To be enjoyed by the whole table - £68.00 per person.
Two wine flights are available to accompany your meal - £70.00 and £120.00
Menu formats and prices are subject to change.
A discretionary 12.5% service charge on all menus will be added to your final bill
Please make us aware of any allergies or dietary requirements when you order.
We do not specialise in vegetarian menus, we would be happy to create vegetarian dishes using ingredients on our menu but we do not have an alternative menu available.