The traditional approach to a chef’s menu - each dish is prepared by chef DALE Mailley 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 thenThere 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
Six courses £65
Vegetarian menu £40 / £60
Matched wine £30/£45
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 PANNACOTTA, YORKSHIRE RHUBARB, ATSINA