Available on Thursday nights
£70 for 7 courses
Booking in advance is required
Pickled mackerel served with dill ice cream, dill meringues, salt pickled cucumber, cold poached potato and rhubarb compote.
Pan-fried pigeon breast and bonbon legs stuffed with liver served with celeriac purée and crisps, toasted wild hazelnuts, blackberry and elderflower jelly and a pigeon jus.
Monkfish wrapped in Parma ham served on a creamy pumpkin velouté and spiced bean filled ravioli, slow-braised cherry tomatoes and drizzled with a lemon and parsley oil.
Wild boar served with an apple tarte tatine, sugar poached apple, bacon meringue, crackling and a creamy mustard sauce.
Slow red wine braised lambs neck served with herbed pearl barley, confit of garlic, buttered cabbage and pea purée.
Poached pear and chocolate tart served with a mint ice cream.
Strawberry panna cotta, liquorice crumb, poached strawberries, strawberry coulis, strawberry and liquorice meringue.