DINNER

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Winter
The traditional approach to a chef’s menu - each dish is prepared by chef ANDREW MANSON AND HIS TEAM, presented one at a time showcasing the best of the seasons offerings.  Root vegetables, wild game birds, shellfish and glimpses of the summer from our larder of ferments & preserves.

There is no printed menu; our menu reflects that season offerings and what nature does then AND There will be no cabbages from frozen soil, no fish from moored boats and no mallard when game birds become elusive. All we ask is an understanding that we will feed you the best harvest, catch or shoot. 

Three courses £45

five courses £60

Vegetarian menu £60

Matched wine £30/£45

SAMPLE MENU

SMOKED PIGEON BREAST, RED CABBAGE, GINGERBREAD 
TRUFFLE AND OLD WINCHESTER TAGLIATELLE  
ROE DEER, SPICED AUBERGINE, BURNT ONION
HAND DIVED SCALLOP, RAZOR CLAM, BROWN SHRIMPS, SAUCE VIERGE  
BUTTERMILK PANNA COTTA, YORKSHIRE  RHUBARB, ATSINA

 
sweet cicely

sweet cicely