3 Course “Experience” Menu

We can accommodate all food allergens and dietary requirements

Summer 2025 Seasonal Menu

Yellowtail tuna sashimi with ponzu, black sesame and jalapeño

Gilthead seabream crudo with shirodashi and lime fingers

Rosso di Mazara prawns, avocado, Isle of Wight tomatoes and garden salad

Hand-dived Orkney scallop in it’s shell, Oscietra caviar and vermouth sauce

English pea soup with Gloucestershire old spot pork

Chicken pâté en croûte and piccalilli

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Line-caught seabass, Choron hollandaise sauce

Cornish turbot, Champagne and chive sauce

Cotswold white chicken, Wye valley asparagus and Suprême sauce

Wiltshire wood pigeon, savoy cabbage and jus

Dry aged Hereford beef fillet, shallot Tatin and peppercorn sauce

Beef wellington, fondant potato, buttered carrots and bordelaise sauce

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Selection of artisan farm cheeses

Apple tarte Tatin with vanilla ice-cream

Raspberry and dark chocolate entremet

Madagascar vanilla crème brûlée