- 4 Course menu to be enjoyed by the entire table 95
- Beverage pairing 60
Bluefin Tuna
Beetroot, pickled tropea onions with hibiscus, wild berries and Tasmanian pepper ice cream
Cornish Wild Turbot
Cooked ‘meunière’, smoked potato Wakame seaweed and sansho pepper bouillon
or
Brittany Pigeon
Marinade of Bataks berry and Nikka Whisky Beetroots and blackberry
Saint-Marcellin
Cherry leaves and fig chutney
Choice of Dessert
- Itakuja chocolate
- Chocolate crémeux and passion fruit sorbet, passion berry infused IPA beer, custard cream
- The White Millefeuille
- Tahitian vanilla cream, jasmine jelly, voatsiperifery pepper foam
- Chestnut Baba
- Vin jaune, walnut praliné, chestnut ice cream
- Pear
- Poached pear infused with Sansho and ginger, Beeswax and Argousier honey chantilly
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Should you wish to enhance your beverage experience, our Sommelier will be delighted to prepare a customised flight of premium wines
Dishes are subject to change. Should you have any dietary or allergen requirements, please do inform our team. A discretionary service charge of 15% will be added to your bill . All prices are inclusive of VAT.