• First


    Beef Tartare, Pickled Mushrooms, Oscietra Caviar – 10 supp

    Roast Chestnuts, Jeruselem Artichoke and Truffle

    Tuna Ceviche, Winter Citrus, Basil and Black Radish

    Galantine of Game ‘en gelée’ Autumn Garnishes

    Second

    Oxtail Consomme Dome d’or

    Duck Egg Raviolo, Ricotta, True Spinach and Nutmeg Butter

    Roast Quail, Chanterelle, Walnuts and Salsify

    Cornish Cod with Clams, Sherry and Saffron

    Third

    Sussex Fallow Deer ‘En Brioche’ for two people to share

    Rib of Belted Galloway, Shallots, Maitake and Bone Marrow

    Crisp Pork Jowl with Red Prawn and Black Garlic

    Roast Halibut, Salsify, Clementine and Bergamot

    Fourth

    A Selection of Seasonal Artisan Cheeses

    Salted Caramel Custard Tart

    Chocolate Souffle, Hazelnut Praline, Clementine Leaf Ice Cream

    MILK

    Four Courses 60 

    A discretionary gratuity of 12.5% will be added to the total bill. All prices include VAT.

  • First


    Beef Tartare, Pickled Mushrooms, Oscietra Caviar – 10 supp

    Roast Chestnuts, Jeruselem Artichoke and Truffle

    Tuna Ceviche, Winter Citrus, Basil and Black Radish

    Galantine of Game ‘en gelée’ Autumn Garnishes


    Second

    Oxtail Consomme Dome d’or

    Duck Egg Raviolo, Ricotta, True Spinach and Nutmeg Butter

    Roast Quail, Chanterelle, Walnuts and Salsify

    Cornish Cod with Clams, Sherry and Saffron

    Third

    Sussex Fallow Deer ‘En Brioche’ for two people to share

    Rib of Belted Galloway, Shallots, Maitake and Bone Marrow

    Crisp Pork Jowl with Red Prawn and Black Garlic

    Roast Halibut, Salsify, Clementine and Bergamot

    Fourth

    A Selection of Seasonal Artisan Cheeses

    Salted Caramel Custard Tart

    Chocolate Souffle, Hazelnut Praline, Clementine Leaf Ice Cream

    MILK

    Four Courses 80 

    A discretionary gratuity of 12.5% will be added to the total bill. All prices include VAT.