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Please note this is a Sample Menu, the menu will be different due to seasonality and supply.

Chefs Wasting Snacks

Fish Trim Toast & Rhubarb Hoisin

Fish Bone & Lapsang Broth with Three Cornered Garlic

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Alexanders, Cliffe, Kent

Chalk Stream Trout Ceviche, Alexander & Yorkshire Rhubarb​

Alexander Bud, Parsley Honey & Seaweed Buerre Blanc​

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Oscar at Duchess Farms, Sawbridgeworth

Our bread and oil is made from organic stone ground flour and rapeseed from Duchess Farms​

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South Downs Coast

Cornish Pollock, Hogseed Vadouvan, Compost Pakora & Pickled Dulse

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Chegworth Valley

Potato Risotto, Fermented Potato Crisps, Hazelnuts & Whey

 

Add Fermented Potato Waffle & Chicken Liver Parfait (£10 supplement)

Add Nyetimber Cuvée Cherie Demi-Sec (£12 supplement)

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Ben at Coombe Farm, Devon

Stone Bass, Retired Laying Hen, Celeriac Purée & Nasturtium

 

Dessert

Barley Miso Ice Cream & Barley Cracker

Apple & Kombu Sorbet with Cider Vinegar Pearls

"Marrowmel Bone"​

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Full Chefs Tasting Menu £75

Wine Pairing £55

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Must be taken by all diners at the table.

 

 

Our tasting menu is designed to shine a spotlight on what is flourishing in the fields, forests and coastlines of the UK. Because of this our menu is ever changing and so we may choose to highlight the key seasonal ingredients over the usual fish, meat or game element. Please do ask a member of staff to talk you through the menu and make waiting staff aware of any dietary requirements when booking and on the night.

 

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Please be aware our Game is wild and dishes may contain shot.

Our cheese is sourced from Neal’s Yard Dairy and is unpasteurised. All dishes may contain traces of nuts despite our very best efforts.