Cooking from 3rd July - 29th August | Every Fri - Sat
Where Summer Sun Meets Autumn Shadow
Our latest tasting menu is an exploration of transitions. Chef Modou has designed a narrative that pairs the comforting, rich depths of the approaching cooler months with the bright, sharp notes of departing summer.
From the fiery kick of 'Nduja alongside meltingly tender Ayrshire Pork Cheek. The sharp, refreshing bite of Pickled Gooseberry cutting through rich Smoked Salmon. The clever, multi-textured artistry of Celeriac five ways, and the tropical brightness of Lime Sorbet and Coconut Foam.
We look forward to showcasing a menu where light, late evenings contrast with Autumn on the horizon.
10 Courses | £50pp
Matching Wine | £30pp
Scroll to the bottom of 'Regular' menu to preview Vegetarian.
Additional dietaries can be catered to.
Please add these to your booking notes.
SNACKS
Gordal Olives
£4.50
Sourdough
Chive Butter
£5.00
COURSE 1
Cacio e Pepe Espuma – New Potato – Spiced Crumb – Chives
COURSE 2
Polenta Cake – Confit Tomato – Truffle Emulsion – Makrut Lime Leaves
COURSE 3
Smoked Salmon – Pickled Gooseberry – Buttermilk & Dill – Cucumber
Sauvignon Blanc 'Les Hauts de Pepy', Girard - Languedoc, France
COURSE 4
Celeriac Terrine – Celeriac Remoulade – Pickled Celeriac – Black Garlic – Celeriac & Hazelnut Crumb
Trebbiano d'Abruzzo 'La Tartaruga,' Diversitas - Abruzzo, Italy
COURSE 5
Fresh Pici Pasta – Beef Ragu – Red Wine – Crispy Garlic & Chilli Oil – Pangrattato
COURSE 6
Sea Bream – Potato Rösti – Olive Tapenade – Basil Emulsion & Crispy Basil Leaves – Beurre Blanc
Chardonnay Reserva, Las Niñas - Leyda Valley, Chile
COURSE 7
Ayrshire Pork Cheek – Nduja & White Bean Ragu – Fennel Chutney – Hispi Cabbage
Zweigelt 'Haus & Hof,' Hannes Reeh - Burgenland, Austria
COURSE 8
Tunsworth Cheese – Spiced Chutney – Oatcakes
Semillón Orange 'Don Feli,' Luis Felipe Edwards - Valle Central, Chile
COURSE 9
Coconut Foam – Lime Sorbet – Crystallised Coconut
COURSE 10
Perthshire Raspberry – Caramelised White Chocolate – Crème Fraîche
Moscato d'Asti 'La Gatta,' Vite Colte - Piemonte, Italy
SNACKS
Gordal Olives
£4.50
Sourdough
Chive Butter
£5.00
COURSE 1
Cacio e Pepe Espuma – New Potato – Spiced Crumb – Chives
COURSE 2
Polenta Cake – Confit Tomato – Truffle Emulsion – Markut Lime Leaves
COURSE 3
Compressed Cucumber – Pickled Gooseberry – Buttermilk & Dill
Sauvignon Blanc 'Les Hauts de Pepy', Girard - Languedoc, France
COURSE 4
Celeriac Terrine – Celeriac Remoulade – Pickled Celeriac – Black Garlic – Celeriac & Hazelnut Crumb
Trebbiano d'Abruzzo 'La Tartaruga,' Diversitas - Abruzzo, Italy
COURSE 5
Fresh Pici Pasta – Spiced Tomato Ragu – Red Wine – Crispy Garlic & Chilli Oil – Pangrattato
COURSE 6
Courgette Flower – Potato Rösti – Olive Tapenade – Basil Emulsion & Crispy Basil Leaves – Beurre Blanc
Chardonnay Reserva, Las Niñas - Leyda Valley, Chile
COURSE 7
BBQ Hispi Cabbage – White Bean Ragu – Fennel Chutney – Rapeseed Emulsion
Zweigelt 'Haus & Hof,' Hannes Reeh - Burgenland, Austria
COURSE 8
Tunsworth Cheese – Spiced Chutney – Oatcakes
Semillón Orange 'Don Feli,' Luis Felipe Edwards - Valle Central, Chile
COURSE 9
Coconut Foam – Lime Sorbet – Crystallised Coconut
COURSE 10
Perthshire Raspberry – Caramelised White Chocolate – Crème Fraîche
Moscato d'Asti 'La Gatta,' Vite Colte - Piemonte, Italy
Rhubarb Paloma - £10
Tequila, Rhubarb Liqueur, Grapefruit Juice, Soda
Lemon Sherbert - £11
Vodka, Limoncello, Lemon Juice, Vanilla Syrup
NON-ALCOHOL
Floral Lychee Bellini - £11
Lychee, Rose, Bottega Sparkling 0% White
Cooking from 3rd July-29th August | Every Fri - Sat