4 Course Menu 
Available Every Fri, Sat & Sunday of November

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Sea Bream Tartare with Lemon, Garlic & Sea Vegetables

Pheasant & Partridge Terrine with Blueberry & Beetroot Textures

Goats Cheese Raviolo, Mushroom & Black Garlic  


 Main Courses

Slow Cooked Lamb Shoulder with Pomme Mousseline, Cavolo Nero & Lamb Jus

Braised Jersey Short Rib with Onion & Yeast Textures, Beef Jus

Roasted Cauliflower with Carrot Purée, Cauliflower Couscous, Carrot & Cumin


Selection of Artisan Cheese



Guanaja Chocolate & Caramel Dome

Paris Brest with Hazelnut & Pear 


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