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A Selection of Head Chef's favourite dishes

• Sweet potato and coconut soup (v)
• x x x
• Goose liver parfait, vodka jelly, raspberry foam, toasted brioche
• x x x
• Warm salad of squid, spring onions & mizuna, finished with a sweet chilli dressing
• x x x
• Tandoori roasted sea bass, cumin crushed potatoes, garlic aioli
• x x x
• Roast chicken on a thyme and garlic rosti, sauce vierge
• x x x
• Caramelised lemon tart
• x x x
• Malibu and coconut truffles

£39.95 per person

• An 8% discretionary service charge, which is purely optional is applied to all bills. All gratuities are shared equally between the whole team