Spring 9 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
Beetroot mousse - horseradish crumble - salted beetroot
Orkney scallop - mussel chowder - dill - potato cooked in beurre noisette
Monkfish masala GBM 2009
Roast loin of veal - butter confit tomato - green asparagus - scorched squid - shallot puree
Mango and passionfruit - lime gel - spring flowers - white chocolate
Burnt English custard egg surprise 10/10/10 - "Rhubarb and Ginger"
Mint choccy chip
* Swap for "Haddock and Eggs"
Menu priced at £88.00 per person. Menu formats and prices are subject to change.
Two wine flights to accompany your menu are available priced at £95.00 per person and £150.00 per person
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.