Private Dining Menu

These menus are a sample of what we can do. We create menus to suit your taste, theme or dietary requirements using produce in season”

Autumn & Winter Private Dining

Starters

Trout mi-cuit, dashi, pickled radish, beetroot
Rabbit terrine, cornichons, bacon, chestnuts
Venison tartare tart, celeriac remoulade, turnip *surcharge £4 p/p
Carrot tart, squash purée, bbq leek -vg
Chicken parfait, ginger tuile, plum compote

Mains

Roast flat cap mushroom, chive butter, crispy
Jerusalem artichoke, charred spring onion -v (vg on request)
Onion brined chicken, shallot purée, cavolo Nero, mash, cider jus
Cod, squid ink pasta, borlotti, kale
Pork belly, apple chutney, broccoli, potato rosti, chilli and walnut

Dessert

Apple tart tatin, pickled apple, vanilla cream
Sticky toffee pudding, salted caramel, crème fraiche
Winter berry taco, chilli and lime syrup, toasted hazelnut -vg
Lemon curd, meringue, berry jus

v: vegetarian vg: vegan – please enquire for allergens