WELCOME DRINK
1881 RASPBERRY TOM COLLINS
SAMPLE TASTING MENU
AMUSE BOUCHE LAMB DOUGHNUT
Lamb flank stuffed lamb fat doughnut, ewe’s milk cheese, rosemary oil.
E, G, Mi
Wine Pairing: Woodstock Pilot’s View Shiraz
Dark berries, plum and chocolate nuances with some mint, vanilla and spice highlight the underlying savoury tones and well-integrated oak characters. Supple and textured.
FIRST COURSE
NORTH ATLANTIC COD
North Atlantic cod, fermented radish, lemongrass and rhubarb consommé, toasted nori seaweed, burnt orange, Thai basil.
F, Sd
Wine Pairing: Picpoul de Terret Cotes de Thau
A dry white with a light, delicate style. Fresh fruit, floral aromas leading into a refreshing palate.
SECOND COURSE SUMMER PEAS
Summer pea custard, pea tartar, smoked hazelnut, pickled egg yolk, charcoal emulsion.
E, Mi, N
Wine Pairing: Gustav Lorentz ‘Les Amis de Crustaces’ Pinot Blanc
Lively and light with lemon zest, white flowers and touches of melon. A modern wine full of Old World excellence.
THIRD COURSE SCOTCH RABBIT
Pan seared loin, croquette of confit leg, variations of carrot, walnut ketchup, tarragon jus. Mu
Wine Pairing: Casalforte Pinot Nero
A refined and elegant red wine with scents of berries and juniper on the nose, and hints of vanilla and cinnamon. Its vibrancy and excellent length on the palate makes it the ideal accompaniment to wild rabbit.
FOURTH COURSE SCOTTISH BEEF
Dripping roasted rib of beef, braised ox cheek, malted bone marrow crumb, water cress puree, charred green onion, beef fat roasted shallots, bone marrow jus.
G, Mi
Wine Pairing: Maison Sichel Margaux
Delicate blackcurrant and blackberry flavours with touches of oak on the nose and on the palate. The wine exhibits elegance and finesse.
FIFTH COURSE
BLACK SESAME, PASSIONFRUIT AND WHITE CHOCOLATE
Black sesame pannacotta, passion fruit sorbet, caramelised white chocolate crumb, black sesame gel passion fruit caramel, tempered white chocolate.
G, Mi, Se
Wine Pairing: Tokaji Aszu 5 Puttonyos
Golden yellow in colour. Fresh on the nose with wild flowers, exotic fruits, quince, nectarine, guava and honeyed richness. Full bodied with a Long elegant finish.
PETIT FOURS
LEMON MERINGUE TART
E, G, Mi
PEPPERMINT MACAROON
Mi, N
£55.00 per person
£77.50 with wine flight
ALLERGENS
Dishes are prepared in our kitchens where all types of ingredients are used. Whilst care is taken, the use of shared equipment means we can’t guarantee that your food and drink will be entirely free from allergen contact. Ce