5 Course Menu | \u00a3140pp
Rice & Flesh (c.1390) Saffron, beetroot & red amaranth
The Truffle (c.1500) Mushroom parfait & grilled bread
Roast Cauliflower (c.1390) Caramelised cauliflower macrows, charred broccoli & smoked shiitake dressing
Tipsy Cake (c.1810) Spit roast pineapple
British Cheese, apple & plum chutney, oat cakes & seeded crackers
We are unable to cater for all dietary requirements. Please let us know if you have any allergies and we will do our best to accommodate. Please see below a list of some of the main allergens in our dishes:
Main allergens
Dairy
5 Course Menu | \u00a3160pp
Roast Cauliflower (c.1390) Caramelised cauliflower macrows, charred purple sprouting, spiced celeriac, chestnuts & smoked shiitake dressing
Christmas Tipsy Cake (c.1810) Spit roast pineapple
Mince Pie
2016 Riesling - 'Gaisberg', Schloss Gobelsburg, Kamptal, Austria
Rice & Flesh (c.1390) Saffron, beef cheek & red wine
Meat Fruit (c.1500) Mandarin, chicken liver parfait & toasted bread
Smoked Salmon Dressed in Champagne (c.1720) Seaweed butter, caviar & purple sprouting broccoli
British Cheese Apple & plum chutney, oat cakes & seeded crackers
2016 Merlot - Ch\u00e2teau Pavillon Beauregard, Lalande de Pomerol, Bordeaux, France
4 Course Menu | \u00a385pp
Roast Cauliflower (c.1390) Caramelised cauliflower macrows, charred brocolli & smoked shiitake dressing
\nRice & Flesh (c.1390) Saffron & pickled beetroot
The Truffle (c.1500) Mushroom parfait & toasted bread
Roast Cauliflower (c.1660) Caramelised cauliflower macrows & smoked shiitake dressing
\nWe are unable to cater for all dietary requirements. Please let us know if you have any allergies and we will do our best to accommodate. Please see below a list of some of the main allergens in our dishes:
2018 Viognier - 'La vigne d'\u00e0 C\u00f4t\u00e9', Yves Cuilleron, Rh\u00f4ne Valley, France
2018 Marisancho, Merseguera, Moscatel, Macabeo, Malvasia - 'Las Blancas', Bruno Murciano, Valencia, Spain
Charles Heidsieck, Ros\u00e9 R\u00e9serve Brut, Reims, Champagne, France
A glorious Rose de Mai massage and body candle that will leave skin feeling super soft, nourished & smelling of spring roses.
NV Mo\u00ebt & Chandon Imp\u00e9rial Brut, \u00c9pernay, Champagne, France
Plum Meat Fruit (c.1500) Spiced red wine, chicken liver parfait & toasted bread
Chicken Cooked with Lettuce (c.1670) Spiced celeriac, smoked chestnut & roast chicken sauce
Hay Smoked Salmon (c.1730), Pickled lemon salad, gentleman\u2019s relish & Caviar
Chicken Cooked with Lettuce (c.1670) Celeriac & roast chicken sauce
2013 Pinot Noir - 'Julia's Vineyard', Cambria, Santa Maria Valley, California, USA
500ml in total per person
2016 Chardonnay, Hof\u2019s, Robertson, South Africa
2017 Gr\u00fcner Veltliner Smaragd 'Kellerberg', Dom\u00e4ne Wachau, Austria
2018 Sauvignon Blend - Clarendelle Blanc \u201cInspired by Haut Brion\u201d Bordeaux, France
2019 Verduzzo Passito \u201cPass the cookies\u201d, di Leonardo, Friuli, Italy
Dow\u2019s Tawny Port, 10 years, Douro, Portugal
2015 Shiraz - Tara, Atacama, Chile
2017 Thienot, Blanc de Blancs 'Cuv\u00e9e Stanislas' Brut, Reims, Champagne, France
Roast Chicken (c.1670) Roast potatoes, parsnips, carrots, pigs in blankets, stuffing, brussel sprouts with bacon & smoked chestnuts
2017 Chardonnay - Chassagne Montrachet 1er Cru 'Clos Devant', Ren\u00e9-Lequin Colin, Burgundy, France
Roast Cod & Admirals Sauce (c.1830) Parsnip pur\u00e9e, shrimps, brown butter & caper
Chicken Cooked with Lettuces (c.1670) Lettuce, celeriac & roast chicken sauce
2017 Zweigelt, Umathum, Burgenland, Austria
2015 Astralabe, Ch\u00eane Bleu, Rh\u00f4ne Valley, France
2015 Rathfinny Blanc de Noirs Brut, Sussex, England
2018 Grenache & Syrah - En Passant Rouge, Domaine Gayda, Vin de Pays D'Oc, France
Chicken Cooked with Lettuces (c.1670) Celeriac & chicken roasting juices
Finished with bay
2015 Pinot Noir - Gevrey-Chambertin 'Aux Corv\u00e9es' Domaine Henri Richard, Burgundy, France
A deeply nourishing blend of pure vitamin E and over thirty floral and super berry oils
Item 1
Item 2