Menu
Starters
Confit leek, whipped ricotta, burnt butter, smoked almonds
Yukon gold and celery soup, lovage oil, gnocchi Parisienne
Yayoi Kusama inspired Loch Fyne scallops, fava bean miso, bonito, shitake, spring onions
Soused herrings, horseradish, shallot, gherkin, mustard cress
Burrata, pear, chestnuts, apple balsamic, tardivo
Mains
Forge farm squash, grilled oyster mushrooms, truffle oil
Bavette steak, collard greens, pink fir potatoes, peppercorn sauce
Packington estate venison, cavolo nero, beetroot, juniper jus
Yayoi Kusama inspired Herford rib eye, beef fat & wasabi mayonnaise, Tokyo turnips
Atlantic Halibut, purple sprouting broccoli, nduja butter
Desserts
Campari and clementine sorbet
Apple, vermouth, bay leaf custard, blackberry cream
65% Islands chocolate mousse, plum, pistachio
Custard tart, butterscotch, Cornish Sea salt
Cheese
Nearls Yard British Cheese
St James, Hafod, Stonebeck Wensleydale, Blackmount, Pevensey Blue
Served with oatcakes, pear, apple, apricot & fig chutney
Vegan options available. Allergen information available on request.
The featured menu is seasonal and some dishes may vary