Cooking from 1st May - 27th June | Every Fri - Sat
We invite you to experience a menu that captures the vibrant, fleeting essence of the season.
Chef Modou has curated a journey that balances the unique and the playful, transforming peak-season produce into a refined culinary narrative.
Each course is evokes playful imagination and technical artistry. From the delicate acidity of pickled rhubarb to the coastal brightness of Samphire and Black Pollock, every dish is a tribute to the lighter months ahead.
10 Courses | £50pp
Matching Wine | £30pp
Additional dietaries can be catered to. Please add these to your booking notes.
SNACKS
Gordal Olives
£4.50
Sourdough
Whipped Butter
£5.00
COURSE 1
White Polenta Foam - Black Truffle - Salted Mushroom - Pickled Shimeji - Herb Oil
COURSE 2
Duck Liver Pâté - Toasted Brioche - Pickled Rhubarb - Rhubarb Gel - Red Vein Sorrel
COURSE 3
Heirloom Tomato - Basil - Tomato Foam - Whipped Ricotta - Gordal Olives - Croutons
COURSE 4
Smoked Ham Hough Terrine - Tomato Chutney - Quince Gel - Watercress
COURSE 5
Ravioli - Comté Cheese Royale - Onion Chutney & Broth - Crisp Onion
COURSE 6
Black Pollock - Celeriac - Brown Shrimp - Samphire - Lemon & Brown Butter Crumb
COURSE 7
Lamb Belly - Cauliflower Purée - Caper & Raisin - Crispy Cauliflower Leaves
COURSE 8
Isle of Mull Cheddar - Spiced Chutney - Oatcakes
COURSE 9
Baked Cheesecake - Apple Compote & Apple Foam - Crystallised Oats
COURSE 10
Strawberry Parfait - Honey Yoghurt Sorbet - Yoghurt Sponge - Fresh Strawberry - White Chocolate
SNACKS
Gordal Olives
£4.50
Sourdough
Whipped Butter
£5.00
COURSE 1
White Polenta Foam - Black Truffle - Salted Mushroom - Pickled Shimeji - Herb Oil
COURSE 2
Whipped Goat Cheese - Toasted Brioche - Pickled Rhubarb - Rhubarb Gel - Red Vein Sorrel
COURSE 3
Heirloom Tomato - Basil - Tomato Foam - Whipped Ricotta - Gordal Olives - Croutons
COURSE 4
BBQ Halloumi - Tomato Chutney - Quince Gel - Watercress
COURSE 5
Ravioli - Comté Cheese Royale - Onion Chutney & Broth - Crisp Onion
COURSE 6
Flamed Hispi Cabbage - Celeriac - Samphire - Lemon & Brown Butter Crumb
COURSE 7
Curried Cauliflower - Cauliflower Purée - Caper & Raisin - Crispy Cauliflower Leaves
COURSE 8
Tunworth - Spiced Chutney - Oatcakes
COURSE 9
Baked Cheesecake - Apple Compote & Apple Foam - Crystallised Oats
COURSE 10
Strawberry Parfait - Honey Yoghurt Sorbet - Yoghurt Sponge - Fresh Strawberry - White Chocolate
Cooking from 1st May | Every Fri - Sat