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

• • 5 Course Degustation

    65

  • Matching Wine

    100

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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

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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

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• 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