6 courses
Amuse Bouche
Crab croquette, harissa aioli, keta caviar
To Begin
Coppa & finocchiona, home-made pickles, buttered sourdough & Guinness bread
Starters
Venison tartare, harissa, sumac, quail egg
Salmon gravadlax, pickled cucumber, black radish
Blood orange-glazed burrata, candied walnuts, dukkah
Beetroot tart, whipped feta, almond granola
Mains
Black Angus rib-eye, glazed red cabbage, wild garlic
Barbary duck, confit leg, citrus-scented carrots, fennel
32oz Dover sole meunière, new potatoes - for two to share
Pithivier, pickled enoki mushrooms, sauce vierge
Desserts
“I Can Buy Myself Flowers”
Dark chocolate-dipped strawberries, rose petal dust - to share
“Show a Little Passion”
Tonka bean & passion fruit tart, raspberries, vanilla bean cream
“Spice Things Up”
Chili chocolate crémeux, peanut brittle, cinnamon crunch, sea salt
"Freeze the Moment" classic Baked Alaska, vanilla ice cram, sponge, toasted meringue - to share
Café Gourmrmand
Selection of tea, coffee & petit fours