amuse bouche
~
cured mackerel with truffle potato salad and brown bread ice cream
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ox tongue pastrami with horseradish cream, pea shoots and brioche croutons
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gilthead bream with crab risotto and roasted avocado and tarragon sauce
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Cotswold fillet steak with truffled potatoes, shallot puree and fried cep mushrooms
~
pre-dessert
~
white chocolate and ginger cheese cake with blackberry compot and sorbet
~
berry gratin with honey sabayon, wild strawberry sorbet and bee pollen

We offer Sommelier selected wines to compliment each course for £29 per person

An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity
received is divided equally among all of our staff.