Á La Carte
Our menus change with the seasons and the fresh ingredients available. The menu below is a sample menu.
All guests will receive a selection of canapés and fresh bread complimentary
Black garlic, Granny smith, radish, Bisque
Red Legged Partridge
Black autumn truffle, conference pear, nasturtium
Salt baked, hispi, young onion, hazelnut
Chart Farm Venison Tartar
Charcoal, home made mustard, cured yolk, fennel
Hay Baked Crapaudine Beetroot
Pickles, mustard, ewes curd, oxalis
Black truffle, Bulgar wheat, young leeks, yellow wine sauce
Grass Fed Hereford Beef
Rump and tail, cep mushroom, chervil root, Sand carrot
Wild Sea Bass
Fennel, leek, apple, quinoa
Rye Bay Cod
Seaweed, artichoke, tar-tar sauce, potato dumplings
Wild Autumnal Mushrooms
Autumn truffle, espresso, Windsor red apple, Smoked Risotto
Pear and aniseed sorbet, whiskey jelly, lemon thyme cream
Almond, Kentish Honey and Chocolate Chip Souffle
Milk ice cream
Pineapple, lychee, aerated chocolate,
Pistachio Crème Brûlée
Vanilla, sea salt caramel, mandarin sorbet
Homemade Ice Creams
Fresh baked Madeleines
British Cheese From the Board
2 courses £38
3 courses £48
A 10% discretionary service charge will be added to your bill.
All prices are inclusive of VAT.
Please let your server know of any allergies, intolerances or sensitivity.
Please speak to your server about ingredients in our dishes before you order your meal.