6 courses

Available Tuesday – Saturday Lunch until 1300, and Tuesday – Thursday Dinner until 1915

Foie gras/ mulled wine/ brandy snap/ quince
Muscateddu Rouge, Domaine Fiumicicoli, Corsica, FRA, N.V

Venison/ duck egg purée/ mushroom ketchup/ brown bread
Grenache/ Durif/ Carignan, The Underworld No. 3, Strange Kompanjie, Coastal Region, ZAF, 2018

Scallop/ parsnip/ feather blade/ horseradish
Chardonnay, Felino, P.Hobbs x Viña Cobos, Mendoza, ARG, 2018

Tandoori monkfish/ mussel Bombay aloo
Riesling Feinherb, Fritz Willi, Friedrich-Wilhelm-Gymnasium, Mosel, DEU, 2018

Lamb/ turnip/ cranberry/ vanilla
Mourvèdre, Ancient Vines, Cline Cellars, Contra Costa County, California, USA, 2017
Partridge/ chicory/ pear/ walnut/ blue cheese
Cinsault/ Grenache/ Syrah, Le Colombier, Massaya, Beqaa, LBN, 2018

Selection of cheese with house-made accompaniments
(£12 as an additional course)

Porn Star martini soufflé/ prosecco granita
Botrytis Semillon, Keith Tulloch, Hunter Valley, AUS, 2017