Cooking 4TH Sep - 31ST Oct | Every Fri - Sat
As the seasons shift, our Autumn 2026 menu embraces comforting textures, earthy profiles, and vibrant seasonal produce. Expect a celebration of rich, warming flavours balanced by precise acidity and modern technique.
10 Courses | £50pp
Matching Wine | £30pp
Additional dietaries can be catered to. Please add these to your booking notes.
SNACKS
Gordal Olives
£4.50
Warm Milk Bread
Truffle Cacio E Pepe Butter
£7.00
COURSE 1
Jerusalem Artichoke Velouté / Sweet & Sour Chestnut / Truffle Oil
COURSE 2
Mackerel & Kohlrabi Tartare / Oyster Emulsion / Radish
COURSE 3
Potato Terrine / Black Garlic / Black Truffle / Aged Parmesan
'Sanzo' Verdejo, Rodriguez y Sanzo - Rueda, Spain
COURSE 4
Heritage Carrot / Carrot Top Pesto / Pickled & Crisp Carrot / Hollandaise Foam / Rapeseed Emulsion
Pinotage Rosé, Neethlingshof - Stellenbosch, South Africa
COURSE 5
Ricotta Gnocchi / Fresh Curd / Garden Peas / Butter Sauce / Sage
COURSE 6
Coley / Smoked Bacon / Pickled Mussels / Baby Gem Lettuce / Dashi Beurre Blanc
Chenin Blanc & Viognier, Sundown - Western Cape, South Africa
COURSE 7
Lamb Belly / Trapanese Pesto / Roasted Garlic Aioli / Gordal Olive / Spiced Crumb / Lamb Jus
'El Pego' DO Toro, Rodriguez y Sanzo - Castilla y León, Spain
COURSE 8
Baked Brie / Fig Jam / Pickled & Candied Walnut
Pedro Ximenez 'Nectar, Gonzalez Byass - Jerez, Spain
COURSE 9
Yoghurt & Vanilla Espuma / Almond Crumble / Lime Sorbet
COURSE 10
Victoria Plum / Sablé Crumb / Elderflower & Crème Fraîche Sorbet
Moulleux, Domaine du Touch - Gascogne, France
SNACKS
Gordal Olives
£4.50
Warm Milk Bread
Truffle Cacio E Pepe Butter
£7.00
COURSE 1
Jerusalem Artichoke Velouté / Sweet & Sour Chestnut / Truffle Oil
COURSE 2
Tartare of Cucumber / Apple / Kohlrabi / Herb Emulsion
COURSE 3
Potato Terrine / Black Garlic / Black Truffle / Aged Parmesan
'Sanzo' Verdejo, Rodriguez y Sanzo - Rueda, Spain
COURSE 4
Heritage Carrot / Carrot Top Pesto / Pickled & Crisp Carrot / Hollandaise Foam / Rapeseed Emulsion
Pinotage Rosé, Neethlingshof - Stellenbosch, South Africa
COURSE 5
Ricotta Gnocchi / Fresh Curd / Garden Peas / Butter Sauce / Sage
COURSE 6
Roasted Courgette / Samphire / Pickled Onion / Nori Beurre Blanc
Chenin Blanc & Viognier, Sundown - Western Cape, South Africa
COURSE 7
Barbecue Halloumi / Trapanese Pesto / Roasted Garlic Aioli / Gordal Olive / Spiced Crumb / Lamb Jus
'El Pego' DO Toro, Rodriguez y Sanzo - Castilla y León, Spain
COURSE 8
Baked Brie / Fig Jam / Pickled & Candied Walnut
Pedro Ximenez 'Nectar, Gonzalez Byass - Jerez, Spain
COURSE 9
Yoghurt & Vanilla Espuma / Almond Crumble / Lime Sorbet
COURSE 10
Victoria Plum / Sablé Crumb / Elderflower & Crème Fraîche Sorbet
Moulleux, Domaine du Touch - Gascogne, France
Cooking 4TH Sep - 31ST Oct | Every Fri - Sat