Three course menu including half a bottle of Taittinger Champagne, tea or coffee and petit fours. £89.00 per person. Add a post-dessert cheese board to share for an additional £15.00 per person.
Starters
Chicken & prawn gyoza
yuzu & rice vinegar dip
Scallop crudo
chilled ginger-infused bisque, salmon roe, bitter leaf salad
Fermented baby heritage carrots
bulgur, dukka, coconut yogurt (VG)
Mains
Liquorice-braised Jacob Ladder short ribs
crisped baby artichokes, celeriac purée
Line-caught stone bass
Cavolo Nero, yellow bell pepper
Rose Harissa Delicia squash & King oyster mushroom terrine
saffron and cardamom sauce, toasted seeds (VG)
Dessert
Warm chocolate cookie cake
chilli chocolate sauce, vanilla ice cream
Rhubarb & blackcurrant torte
mini macaron, white chocolate pearls (GF)
Heart-shaped brownie
chilli chocolate mousse, raspberry compôte