Upstairs dining room

8 Courses Tasting Menu – 79

5 Courses Tasting Menu – 58

 

Snacks

 

Wye valley asparagus

Pea custard, black garlic, old Winchester, truffle

 

South coast stone mullet

Heritage carrot, fennel & celeriac “risotto”, lovage

 

Prince squash and goat’s curd ravioli

Braised goat, sage, pine, lemon

 

The five flavours
Swaledale lamb, red pepper. tomato, turnip, artichoke and seaweed

 

Lyburn Gold, Kentish blue, Bath soft

malt loaf, carrot pickle, dried grapes (supplement £13)

 

Granny Smith

Dill, whey, buckwheat

 

54% dark chocolate

Heritage beetroot, smoked hazelnut

 

Petit Fours