Cooking 5th March – 26th April | Every Thurs - Sat
As the season shifts, so does the heart of our kitchen.
Modou and the team are delighted to unveil our new Spring 10-Course Tasting Menu, a refined celebration of the British Isles’ finest produce, meticulously designed with Modou’s culinary flair, to guide your palate through an elevated progression of flavours.
From the Ayrshire coast to the Yorkshire dales, our spring menu is a testament to the land on which we live, told through our ever-evolving 10-course tasting menu.
As with all our tasting menus, a full vegetarian menu is available and dietaries can be catered to.
We look forward to welcoming Spring with you.
10 Courses | £50pp
£50pp
SNACKS
Gordal Olives
Garlic Aioli
£7.00
Sourdough
Whipped Butter
£5.00
‘Nduja Arancini
Paprika Emulsion
£6.50
Cacio E Pepe Arancini (v)
Paprika Emulsion
£5.00
COURSE 1
White Bean Ragù
Baked Potato Foam / Herb Oil
COURSE 2
Cured Mackerel
Cucumber Chutney / Pickled Grapes / Dill & Buttermilk
COURSE 3
Potato Terrine
Black Garlic Emulsion & Aged Parmesan
COURSE 4
Heritage Beetroot
Whipped Goat’s Cheese / Basil Oil / Pickled Baby Onion / Crisp Basil Leaves
COURSE 5
Poached Smoked Haddock
BBQ Leek / Egg Yolk Jam / Smoked Haddock Foam
COURSE 6
Sea Bass
Ratatouille / Pickled Mussels / Lemon Gel / Butter Emulsion / Bacon Crumble
COURSE 7
Ayrshire Pork Belly
Carrot Purée / Confit Carrot / Carrot & Mustard Chutney / Mustard Emulsion / Crackling / Jus
COURSE 8
Tunworth
Date Pudding & Honey Dressing
COURSE 9
Exotic Fruit
Mango Mousse & Lime Foam
COURSE 10
Rhubarb & Rose Pannacotta
Poached Rhubarb / Crumble & Rhubarb Gel
SNACKS
Gordal Olives
Garlic Aioli
£7.00
Sourdough
Whipped Butter
£5.00
‘Nduja Arancini
Paprika Emulsion
£6.50
Cacio E Pepe Arancini (v)
Paprika Emulsion
£5.00
COURSE 1
White Bean Ragù
Baked Potato Foam / Herb Oil
COURSE 2
Compressed Cucumber
Cucumber Chutney / Pickled Grapes / Dill & Buttermilk
COURSE 3
Potato Terrine
Black Garlic Emulsion & Aged Parmesan
COURSE 4
Heritage Beetroot
Whipped Goat’s Cheese / Basil Oil / Pickled Baby Onion / Crisp Basil Leaves
COURSE 5
Crisp Hen’s Egg
BBQ Leek / Smoked Leek Foam / Confit Onion & Crisp Leek
COURSE 6
Curried Cauliflower
Ratatouille / Cauliflower Couscous / Lemon Gel / Crisp Capers
COURSE 7
Heritage Carrot
Goat’s Cheese Mousse / Carrot & Mustard Chutney / Mustard Emulsion / Herb Oil
COURSE 8
Tunworth
Date Pudding & Honey Dressing
COURSE 9
Exotic Fruit
Mango Mousse & Lime Foam
COURSE 10
Rhubarb & Rose Pannacotta
Poached Rhubarb / Crumble & Rhubarb Gel
MaTching Wine
£30pp
COURSE 3
La Tartaruga, Trebbiano, Diversitas - Abruzzo, Italy
COURSE 4
Beaujolais, Calvet - Beaujolais, France
COURSE 6
Feteasca Regala DOC, Viile Metamorfosis - Dealu Mare, Romania
COURSE 7
Malbec, Conejo Negro - Mendoza, Argentina
COURSE 8
Primitivo Dolce, L'Arcano, Giustini - Puglia, Italy
COURSE 10
Moulleux, Domaine Du Touch - IGP Cotes De Gascogne, France
Aperitifs
PLUM & PINEAPPLE SPRITZ
Plum & Vanilla Gin / Pineapple Liquor / Lemon / Prosecco / Soda
£10.00
SPRING MELON LIMEADE
Sagatiba / Melon Liqueur / Lime / Simple Syrup
£11.00
0% PLUM & PINEAPPLE SPRITZ
Non Alc Gin / Pineapple / Plum Syrup / Soda
£9.50
Cooking 5th March – 26th April | Every Thurs - Sat