For The Table
Starters
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Sunflower seed pesto, honey glazed fig, datterino tomatoes & marjoram
Black truffle, crisp crones & hazelnut oil
With pickled trompette mushrooms, mushroom ketchup and Jerusalem Artichoke Velouté with Black truffle, crisp crones & hazelnut oil.
Chilli & finger lime, brown crab & pineapple purée, aromatic crab jelly
Wild rocket, 36-month aged Parmesan cheese, preserved tomatoes, mature beef fat dressing
Mains
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Black garlic, salted corn butter
Quinoa, tomato, basil tapenade, tender cockles & sauce vierge
Braised cabbage purée, tender bok choy & crispy chicken skin
Golden Hassle back potato, garden herb chimichurri & peppercorn sauce
Blackberries, celeriac purée, rainbow chard & orange glazed chicory
Sides
Orange gel, savoury granola, coriander
Mature cheddar
Parmesan, crispy chicken skin, croutons
2 pieces
Desserts
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A crisp tart filled with mascarpone – honey mousse & Earl Grey namelaka, lifted by fresh grapefruit & bee pollen
A silky tonka & lemongrass cheesecake topped with lemon jelly, finished with blackberries, blackberry gel & coconut sorbet
Autumn berry compote - coconut brislet
Lifestyle Indicators
The below icons will indicate the different dishes lifestyle compatibility.
Please alert the server of a food allergy, intolerance or other special dietary request.
