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 flavoursSwaledale 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