Six Course

Asparagus – sauce gribiche / iberian spec

Rupe Secca Grillo, Sicily, Italy, 2022

Duck - cherry / chicory / beetroot

Finca del Alta Malbec, Mendoza, Argentina, 2023

Monkfish – squid / black garlic aioli / chorizo piperade

Clasico Chardonnay, Central Valley, Chile, 2023

Lamb Fillet – panzanella / baby gem / olive crumb / tomato / anchovy

Vistamar Reserva Pinot Noir, Casablanca Valley, Chile, 2021

Sorbet

Chocolate – mango / shelford honey / lime / passionfruit

Deen Vat Series No. 5, Bortrytis Semillon, Riverina, Australia, 2009

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Cheese  18 (not part of 5 and 6 course)

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Vegetarian

Asparagus – sauce gribiche

Rupe Secca Grillo, Sicily, Italy, 2022

Ravioli – butternut squash / derby sage cheese / toasted seeds / lemon rosemary chipotle

Finca del Alta Malbec, Mendoza, Argentina, 2023

Sweet Potato Fondant – parsnip puree / celeriac glaze / madeira / cauliflower

Clasico Chardonnay, Central Valley, Chile, 2023

Celeriac – stilton / pangrattato / hen of woods / truffle honey walnut

Vistamar Reserva Pinot Noir, Casablanca Valley, Chile, 2021

Sorbet

Chocolate – mango / shelford honey / lime / passionfruit

Deen Vat Series No. 5, Bortrytis Semillon, Riverina, Australia, 2009

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Cheese  18 (not part of 5 and 6 course)

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Six Course 50 / Wine Flight 50 - Five Course 45 / Wine Flight 40

(Available Tuesday, Wednesday, Thursday evening and Saturday lunch only)

Friday and Saturday evening Six Course 70 / Wine Flight 50

THIS IS A SAMPLE MENU AND IS SUBJECT TO CHANGE