Two courses - 32 Three courses - 38
Burnt orange, beetroot, goat's cheese, walnut
Golden raisins, mustard leaves, brioche
Truffled potato vinigerette, leek-top oil
Bloody-Mary hollandaise, coastal herb
Granny Smith, Frisse
(£5.00 supplement)
All main course are served with seasonal vegetables, roast potatoes
Salt-baked, pureed, pickled, leek-top oil, hazelnut, madeira sauce
Warm Tartare sauce, fine beans, potato rosti, salmon roe
Burnt Apple, hispi cabbage, sauce e'pice
Red wine sauce, wild mushrooms, silverskin onions
Leg press stuffing, house bread sauce
Brandy Sauce, redcurrant
Pineapple, coconut sorbet
Cherry jam, vanilla ice cream, brandy snap
Biscotti, white currant, hazelnut
Fig chutney, grapes, celery
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