Sample Menus
Indulge in a culinary journey with our meticulously crafted dishes all curated to tantalise your taste buds and ignite your senses. From succulent appetizers to decadent desserts, each dish is a masterpiece, expertly prepared by our skilled chefs.
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Start your gastronomic adventure with our exquisite appetisers, such as the delicate Hand Dived Scallops drizzled with a truffle infused olive oil or the Venison Carpaccio with Juniper Berry Aioli and Pickled Shallots, bursting with freshness and flavour.
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For the main course, savour the richness of our pan-seared prime fillet of beef accompanied by a rich truffle-infused demi-glace, served with garlic mashed potatoes and haricot verts., cooked to perfection or alternatively, dive into the flavours of our artisanal hand-made ravioli, filled with a blend of ricotta and blue cheeses in a fresh basil pesto sauce and Parmesan cheese shavings.
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No meal is complete without a sweet finale. Treat yourself to our heavenly, yet rich signature chocolate mousse dessert, or opt for the luscious semifreddo made with pistachios and extra virgin olive oil, served with a vibrant raspberry coulis and a sprinkle of crushed pistachios.
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Each sample dish is a testament to our commitment to excellence and passion for culinary artistry. Let us elevate your dining experience with flavours that will leave a lasting impression.
Menu One
Four Course Tasting Menu from £75 pp
Appetiser
Jerusalem Artichoke Velouté with Panéed Quails Egg:
Silky artichoke velouté with panéed quail egg, pea shoots and truffle oil.
Main Course
Sous vide prime fillet of beef, smoked mussels, pommes pavé, wilted spinach, celeriac cubes, mushroom puree and a rich red wine jus.
Fish Course
Succulent hand dived scallop served with silky pea puree and salmon caviar.
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Dessert
Lemon tart served with candied lemon zest and lemon ice cream.
Menu Two
Four Course Tasting menu from £85 pp
Appetiser
Venison carpaccio served with green leaves, heritage tomatoes, juniper aioli and pickled shallots.
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Main Course
Gressingham Duck Breast:
Pan-roast duck breast with sweet potato fondant, baby vegetables and redcurrant and port jus.
Fish Course
Grilled Miso-glazed Black Cod with Edamame Purée: Black cod marinated in a savoury miso glaze, accompanied by a velvety edamame purée.
Dessert
Yorkshire Rhubarb Panna Cotta: Creamy panna cota with poached rhubarb and ginger crumb.
Menu Three
Enjoy six courses for £95 or £155 with matched wines.
Amuse-Bouche:
Spring Pea Velouté
A delicate velouté made from freshly harvested English peas, infused with a hint of mint and garnished with a quenelle of crème fraîche and a sprinkle of pea shoots.
Starter:
Asparagus with Truffle Vinaigrette
Tender green asparagus spears lightly grilled and served with a truffle-infused vinaigrette, accompanied by shaved Parmigiano-Reggiano cheese and microgreens.
Fish Course:
Pan-Seared Sea Bass with Wild Garlic Pesto
Succulent fillet of sea bass, pan-seared to perfection and served atop a bed of sautéed seasonal vegetables, accompanied by a vibrant wild garlic pesto and a drizzle of lemon-infused olive oil.
Palate Cleanser:
Rhubarb and Ginger Sorbet
A refreshing sorbet made from tangy rhubarb and spicy ginger, designed to cleanse the palate and prepare for the next course.
Main Course:
Herb-Crusted Lamb Rack with Spring Vegetable Medley
Juicy lamb rack coated in a flavorful herb crust, perfectly roasted and served alongside a vibrant medley of spring vegetables, including baby carrots, new potatoes, and buttered green beans, finished with a rosemary-infused jus.
Dessert:
Lemon and Elderflower Posset
A light and creamy lemon posset infused with fragrant elderflower, served with a crisp shortbread biscuit and garnished with edible flowers for a touch of elegance.
Petit Fours:
Handcrafted chocolates infused with flavors of lavender, honey and thyme.
This menu celebrates the bounty of springtime in the UK, showcasing fresh, seasonal ingredients in creative and refined dishes.
Wine Paring
We believe that the art of wine pairing is an essential element in creating an unforgettable dining experience. With meticulous attention to detail and a deep understanding of flavour profiles, our Sommelier carefully curates wine selections to complement each dish on your custom menu. Whether it's a rich red wine to enhance the flavours of a perfect Wagyu, a crisp white wine to elevate the freshness of seafood, or a delicate rosé to balance the spices in an exotic dish, our team ensures that every sip enhances the culinary journey. From elegant dinner parties to intimate gatherings, let us elevate your dining experience with our exquisite wine pairings, curated just for you.