February 3 Course Menu 
Every Friday & Saturday
in February

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Jersey Beef Tartare & Braised Short Rib Sarnie, Onion & Yeast Textures

Cured Scottish Salmon, Cucumber, Dill & Horseradish

Celeriac & King Oyster Mushroom Tart

 Main Courses

Crown of Gressingham Chicken with Potato Terrine, Mushroom Purée, Purple Sprouting Broccoli Tender Stem & Madeira Jus
(Multiple of 2 persons only)

Pan Fried Sea Bream with Bouillabaisse Velouté, Braised Fennel & Tarragon

Broccoli Textures with Almonds & Lemon Oil

Duck Egg Custard, Almond & Rhubarb Tart

Buttermilk, Blood Orange Pannacotta

Selection of Artisan Cheese
(£7.50 Supplement)


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