CHEF’S MENU
To be enjoyed by the whole table. Available Friday evenings and Saturday all day.
Roasted Orkney scallop, quince, roe cracker, apple dressing
*
Confit egg yolk, hollandaise foam, roasted mushrooms, mushroom powder
*
Beef fillet, potato terrine, tenderstem broccoli, celeriac, truffle red wine sauce
*
Barbers cheddar scone, pickled walnut, granny smith
As an additional course £9 – Optional port pairing £9
*
Salt chocolate parfait, Grand Marnier caramel, blood orange sorbet
£75 pp
Wine pairing £50
*Please be aware that fish dishes may contain fish bones*
Please be aware that game dishes may contain lead shot
(v) Please note that these dishes are suitable for vegetarians.
A discretionary service charge of 10% will be added to your final bill.
Please let us know if you have any dietary requirements or intolerance.
