April 3 Course Menu 
Every Friday & Saturday

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Corn fed Gressingham Chicken Terrine with Globe Artichoke & Chardonnay Vinegar Purée, Artichoke barigoule

Sea Bream Tartar, Lemon, Garlic, Chive & Charred Bream Sauce

Slow Cooked Hens Egg with Mushroom foam, Asparagus Textures & Thyme

 Main Courses

Roasted Aged Lamb Rump, Pea & Mint, Shallot, Lamb Jus

  Pan Fried Cod, Pickled Cockles, Basil, Courgette & Roasted Tomato

Brassicas & Almond Textures, Lemon Textures


Selection of Artisan Cheese from Jean-Yves Bordier (£7.50 Supplement)

Salted Caramel Tart & Lime Flavours

Tahitian Vanilla, Buttermilk Pannacotta, Rhubarb & Nasturtuim



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