The Restaurant Menu

Starters

Balsamic Marinated Beetroots (GF)(VE)

horseradish, cashew nuts, soil, shimeji

£21.00

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Scallop Ceviche (GF)

green mango, Szechuan, chives

‍£26.00

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Challans Quail

smoked duck, parsnip, blackberry

£26.00

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Lobster & Sea Urchin Raviolo

quince, squid, spiced shellfish broth

£29.00

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Slow Poached Hen's Egg

black truffle, Jerusalem artichoke, hazelnuts

£24.00

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Globe Artichoke

cockles, watercress, tarragon

£19.00

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Main course

Norfolk Black Leg Chicken Breast

cannelloni, salsify, leek, Sauternes

£38.00

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BBQ Monkfish

grilled avocado, basil, lime, Tosazu vinegar

£40.00

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Caramelised Celeriac (GF) (VE)

tamarind, girolles, chestnut

£28.00

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Cornish Seabass (GF)

turnip, aubergine, borlotti beans, dashi broth

£38.00

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Highland Venison En Croûte

cabbage, bacon, morel, pear

£46.00

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Cep Pasta (V)

pumpkin, fig, pine nuts, mustard

£29.00

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Sides  

_{Crispy potato pave with black truffle & Comté (GF)(V)}

£9.00

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_{Tender stem broccoli, pickled vegetables & shallots (GF)(VE)}

£7.00

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_{Mixed leaves with honey-mustard dressing (GF)(V)}

£6.00

Desserts

Hazelnut Soufflé (V)

orange, caramel, cinnamon

(Please allow 15-minute cooking time)

£16.00

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Yuzu (V)

rosemary, shortbread, parfait

£16.00

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Black Forest (GF)

Kirsch mousse, white chocolate, Amarena cherries

£14.00

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70% Guanaja Chocolate Delice (GF)(VE)

caramel sorbet, spiced hazelnuts, gold

£12.00

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Echourgnac Cheese (V)

walnuts, fermented blackberries, sourdough

£16.00

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