The Restaurant Menu

Starters

Balsamic Marinated Beetroots (GF)(VE)

horseradish, cashew nuts, soil, shimeji

£23.00

‍

Scallop Ceviche (GF)

green mango, Szechuan, chives

‍£27.00

‍

Challans Quail

smoked duck, parsnip, blackberry

£26.00

‍

Lobster & Sea Urchin Raviolo

quince, squid, spiced shellfish broth

£29.00

‍

Slow Poached Hen's Egg

black truffle, Jerusalem artichoke, hazelnuts

£25.00

‍

Globe Artichoke

cockles, watercress, tarragon

£21.00

‍

Main course

Norfolk Black Leg Chicken Breast

cannelloni, salsify, leek, Sauternes

£38.00

‍

BBQ Monkfish

grilled avocado, basil, lime, Tosazu vinegar

£42.00

‍

Caramelised Celeriac (GF) (VE)

tamarind, girolles, chestnut

£28.00

‍

Cornish Seabass (GF)

turnip, aubergine, borlotti beans, dashi broth

£40.00

‍

Highland Venison En Croûte

cabbage, bacon, morel, pear

£46.00

‍

Cep Pasta (V)

pumpkin, fig, pine nuts, mustard

£29.00

‍

Sides  

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

£9.00

‍

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

£7.00

‍

_{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

‍

Yuzu (V)

rosemary, shortbread, parfait

£16.00

‍

Black Forest (GF)

Kirsch mousse, white chocolate, Amarena cherries

£14.00

‍

70% Guanaja Chocolate Delice (GF)(VE)

caramel sorbet, spiced hazelnuts, gold

£14.00

‍

Echourgnac Cheese (V)

walnuts, fermented blackberries, sourdough

£16.00

‍

‍

‍