Details
5-course menu, highlighting quality, seasonality and provenance
Sourdough crumpets, shellfish bisque,
dill and shallot essence
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Jerusalem artichoke cannelloni, tahini emulsion,
goats’ cheese
Sourdough crumpets, shellfish bisque,
dill and shallot essence
—
Jerusalem artichoke cannelloni, tahini emulsion,
goats’ cheese
—
Roasted cod, fennel cream,
lovage salsa verde, matelote sauce
—
Butter poached guinea fowl breast and leg,
wild mushroom ragu, hispi cabbage
—
Selection of cheese (£16.50 supplement)
—
Nutmeg and custard tart, Yorkshire rhubarb,
almond granola, vanilla
—
Sweet treats
Roasted cod, fennel cream,
lovage salsa verde, matelote sauce
—
Butter poached guinea fowl breast and leg,
wild mushroom ragu, hispi cabbage
—
Selection of cheese (£16.50 supplement)
—
Nutmeg and custard tart, Yorkshire rhubarb,
almond granola, vanilla
—
Sweet treats
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