The Tasting Menu
Paced to let the room work. Built around what's in season, finished with care, paired, if you choose, with wines from the cellar.
A menu that changes when the produce does
Our tasting menu refreshes a few times through the year, spring asparagus and rhubarb give way to summer berries and game, autumn brings root vegetables and venison, winter the big braises. 72 hours notice is plenty for dietary requirements and we will cater to what you need.
Optional pairings, chosen by our sommelier
A wine with every course, or four, or none. Pairings are optional and built around the menu rather than the menu around the pairings. Our sommelier draws from a cellar that leans European, with a few International bottles if you fancy trying from further afield.
Spring to winter
Asparagus and rhubarb give way to berries and game, then root vegetables and venison, then the big winter braises.
72 hours is plenty
Give us 72 hours notice for dietary requirements and we will cater to what you need.