February 3 Course Menu 
Available every Friday & Saturday
in February with Wine Pairing

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Jersey Beef Tartare & Braised Short Rib Sarnie, Onion & Yeast Textures
Greco di Tufo, "Terra d'Uva" 2019, Piemonte, Italy (150ml)

Cured Scottish Salmon, Cucumber, Dill & Horseradish
Semillon, Sauvignon Blanc, Lune d'Argent, 2017, Bordeaux, France (150ml)

Celeriac & King Oyster Mushroom Tart
Chenin Blanc, Vouvray, Vigneau-Chevreau, 2018, Loire Valley, France (150ml)

Main Courses

Crown of Gressingham Chicken with Potato Terrine, Mushroom Purée, Purple Sprouting Broccoli Tender Stem & Madeira Jus
(Multiple of 2 persons only)
Mencia, "Salertio, Adegas Galegas, 2018, Bierzo, Spain (150ml)

Pan Fried Sea Bream with Bouillabaisse Velouté, Braised Fennel & Tarragon
Sauvignon Blanc, "La Tunella" , 2017, Italy (150ml)

Broccoli Textures with Almonds & Lemon Oil
Mencia, "Salertio, Adegas Galegas, 2018, Bierzo, Spain (150ml)


Duck Egg Custard, Almond & Rhubarb Tart
Welschriesling Chardonnay, Kracher, 2017, Austria (100ml)

Buttermilk, Blood Orange Pannacotta
Riesling, Paul Cluver, 2017, South Africa (100ml)

Selection of Artisan Cheese
(£7.50 Supplement)
Graham's, LBV port, 2013, Portugal (100ml)


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