APPETIZER

SCALLOPS
Curried scallops, parsnip puree, apples,
cauliflower and semi-dried grapes

Sommelier selection - wine: Albariño, Pazo Señorans, 2008, Spain 

Sommelier selection- beer: Kasteel Cru (Alsace, France), 5.2%. Brewed using champagne yeast for a fine, crisp lager with a sparkling finish

 

PARTRIDGE
Roast red leg partridge, sausage roll
pears and pickled winter vegetables

Sommelier selection - wine: Condrieu, Domaine du Monteillet, 2006, Rhone Valley, France

Sommelier selection - beer: Coopers Pale Ale (Adelaide, Australia), 4.5%. A full bodied bottle fermented ale with a fruity aroma and no additives

COD
Cornish spiced cod with red lentils, yoghurt and carrot vinaigrette

Sommelier selection - wine: Auxey-Duresses, Olivier Leflaive, 'La Macabree', 2007, Burgundy, France

Sommelier selection - beer: Alhambra Reserva 1925 (Granada, Spain), 6.4%. Smooth, rich full-bodied taste with a touch of sweetness

 

VENISON
Denham estate venison, cooked in a spice infused salt crust, beetroot tart tain, pears and walnuts

Sommelier selection - wine: Corbières, Domaine Saint Croix, 2005, South France

Sommelier selection - beer: Innis & Gunn (Edinburgh, Scotland), 6.6%. An oak aged ale giving aromas of vanilla and toffee with a malty finish

PRE-DESSERT

HAZELNUT
Hazelnut chocolate parfait with yoghurt sponge

Sommelier selection - wine: Antique Tawny, N.V., Yalumba, South Australia

Sommelier selection - beer: Ice Age Beer Cocktail - James Boags, Noillly Pratt and Frangelico combine to give a sweet nutty finish

 

£70 food only • £90 with beer  •  £120 with wine

If you are concerned about food allergies, e.g. nuts, you are invited to ask one of our team members for assistance when selecting menu items.

Discretionary 12.5% service charge will be added to your bill. Please note the tasting menu with beer must be taken by at least 2 persons.