Chef’s Tasting Menu

Chef’s Menu

£145 per person

Optional Wine Flight

Sommelier Suggested Wine per Course


Smoked Velouté/Potato Spaghetti/Royal Oscietra Caviar

Trahana/Foie Gras/Black Olives/Pickled Celery
Aniseed Shortbread/Greek Bottarga/Fresh Almonds

53° Poached Turbot/Spinach/Langoustine/Belper Knolle/
Blanquette of Scottish Langoustine

Barbary Duck “Wellington”/Black Olive Sauce/
Sesame Seeds and Pistachio Pasteli 


French Squab Pigeon/Shallots/Fondant/Blackberries/
Confit Leg and Hay/Douglas Fir Smoked Sabayon

Cheese Board

Millefeuille/Mouneyrac Apples/Liquorice/Celery

Mango Parfait/Coconut/Malibu

Coffee and Petits Fours

Service Charge
An optional 12.5% Service Charge for the Staff is added to your bill for your convenience and distributed via revenue approved tronc.

If you suffer from a food allergy or intolerance, please advise the Team