-
5 Course
- Orange, fennel & rosemary marinated olives
- Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
- Tuna carpaccio with lemon, olive & caper
- Gnocchi with duck ragu, truffled egg & hazelnut crumb
- Ash crusted beef sirloin with parsnip & mushroom
- Fondant garden potatoes with truffled salt
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-
5 Course Degustation
65
-
Matching Wine
100
8 Course
- Orange, fennel & rosemary marinated olives
- Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
- Tuna carpaccio with lemon, olive & caper
- Pork croquette with apple & celeriac remoulade
- Gnocchi with duck ragu, truffled egg & hazelnut crumb
- Ash crusted beef sirloin with parsnip & mushroom
- Fondant garden potatoes with truffled salt
- Sorbet
- White chocolate mousse with strawberry & rose
-
-
8 Course Degustation
90
-
Matching Wine
135
10 Course
- Orange, fennel & rosemary marinated olives
- Pipeclay Produce charcuterie- salami, pork rillette, duck liver parfait & pork terrine
- Tuna carpaccio with lemon, olive & caper
- Pork croquette with apple & celeriac remoulade
- Gnocchi with duck ragu, truffled egg & hazelnut crumb
- Slow roasted lamb belly with pistachio pistou & garden asparagus
- Garden leaf with lemon dressing
- Ash crusted beef sirloin with parsnip & mushroom
- Fondant garden potatoes with truffled salt
- High Valley cheese plate
- Sorbet
- White chocolate mousse with strawberry & rose
-
-
10 Course Degustation
120
-
Matching Wine
180
- All groups 8 people and over must be degustation only
- No split bills
- Please advise of any dietary requirements
- Thursday to Saturday- a la carte & degustation menus available
- Dinner – degustation menu only
- Sunday – degustation menu only
Thursday 1st January 1970
