DECEMBER 3rd-24th

celeriac veloute, hazelnuts, truffle

roasted skate wing, lemon & caper butter, borlotti beans

house smoked salmon, pickled kohlrabi, wasabi, red vein sorrel 

pan fried guinea fowl, chestnut puree, creamed leeks, liquorice reduction 

whipped goats cheese, roasted beetroot, beetroot crisps, chopped walnuts, parsley dressing

pan fried hake, curried cauliflower, kale, pickled raisins, onion bhaji 

sous-vide beef fillet, onion tart tatin, blue cheese, carrot puree, madeira sauce

lemon sole, mussel & potato broth

sous-vide turkey breast, duck fat fondant, pancetta pigs & stuffing, confit carrots, parsnip puree, creamed sprouts, turkey jus 

roast fondant, confit carrots, parsnip puree, creamed sprouts

ginger parkin, cinnamon custard, glazed fig  

christmas pudding parfait, poached red berry compote

peanut cheesecake, double chocolate ice cream, candied peanut brittle

spiced plum frangipane, vanilla ice cream

festive cheeseboard, quince, figs, honey, christmas cake, chestnuts, grapes, celery, biscuits & homemade bread