Cooking 6TH Nov - 28TH Nov | 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 | £40pp
Additional dietaries can be catered to. Please add these to your booking notes.
SNACKS
Gordal Olives
£4.5
Sourdough
Whipped Garlic Butter
£5
COURSE 1
Spiced Pumpkin Veloute - Toasted Pumpkin Seeds - Whipped Ricotta
COURSE 2
Crispy Hash Brown - Homemade Aioli - Aged Parmesan
COURSE 3
Heritage Beetroot - Goat Cheese Mousse - Silverskin Onion - Basil & Walnut
Chenin Blanc & Viognier, Sundown (Western Cape, South Africa)
COURSE 4
Curried Parsnip - Curry Emulsion - Harissa & Yoghurt - Hollandaise Foam - Coriander
Cerasuolo d’Abruzzo DOC Rosato, Diversitas (Abruzzo, Italy)
COURSE 5
Duck Leg Ravioli - Duck Leg Broth - Wild Mushroom - Pickled Blackberry - Herb Oil
COURSE 6
Scrabster Coley - Butternut Squash - Rapeseed Emulsion - Pickled Mussels - Bouillabaisse
Grüner Veltliner, Dunavar (Pannonhalma, Hungary)
COURSE 7
Flat-Iron Steak - Roasted Garlic Aioli - Pickled Shallot - Celeriac - Bone Marrow Crumb - Jus
Refosco dal Peduncolo Rosso, Cabert (Friuli, Italy)
COURSE 8
Aged Cheddar - Home-Made Chutney - Oatcakes
Vielle Eglise Rouge Reserve, Les Marmandais! (Marmande, France)
COURSE 9
Granny Smith Apple - Granola & Buttermilk
Gros Manseng Sauvignon Blanc, Lionel Osmin (Pays d'Oc, France)
COURSE 10
Vanilla Bean Ice Cream - White Chocolate - Citrus Gel - Parsnip Ice Cream
SNACKS
Gordal Olives
£4.5
Sourdough
Whipped Garlic Butter
£5
COURSE 1
Spiced Pumpkin Veloute - Toasted Pumpkin Seeds - Whipped Ricotta
COURSE 2
Crispy Hash Brown - Homemade Aioli - Aged Parmesan
COURSE 3
Heritage Beetroot - Goat Cheese Mousse - Silverskin Onion - Basil & Walnut
Chenin Blanc & Viognier, Sundown (Western Cape, South Africa)
COURSE 4
Curried Parsnip - Curry Emulsion - Harissa & Yoghurt - Hollandaise Foam - Coriander
Cerasuolo d’Abruzzo DOC Rosato, Diversitas (Abruzzo, Italy)
COURSE 5
Wild Mushroom Pithivier - Black Truffle - Hazelnut Pesto - Herb Oil
COURSE 6
Confit Butternut Squash - Rapeseed Emulsion - Sweet Corn & Butter Sauce - CrispY Sage
Grüner Veltliner, Dunavar (Pannonhalma, Hungary)
COURSE 7
Salt Baked Celeriac - Roasted Garlic Aioli - Pickled Shallots - Mustard & Panko Crumb
Refosco dal Peduncolo Rosso, Cabert (Friuli, Italy)
COURSE 8
Aged Cheddar - Home-Made Chutney - Oatcakes
Vielle Eglise Rouge Reserve, Les Marmandais! (Marmande, France)
COURSE 9
Granny Smith Apple - Granola & Buttermilk
Gros Manseng Sauvignon Blanc, Lionel Osmin (Pays d'Oc, France)
COURSE 10
Vanilla Bean Ice Cream - White Chocolate - Citrus Gel - Parsnip Ice Cream
Cooking 6TH Nov - 28TH Nov | Every Fri - Sat