Vegan Menus

6 courses £50 6 courses including wine £100

Parsley root/ black olive/ bergamot
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Burnt apple/ pickled celery/ fennel
Chenin Blanc, Seriously Cool, Waterkloof, Stellenbosch, South Africa 2018

Smoked beetroot/ fermented red cabbage
Syrah, Salvaje, Emiliana, Casablanca, Chile 2018

Jerusalem artichoke/ hazelnut/ trompette
Chardonnay, Charles & Charles, Columbia Valley, Washington State, USA 2016

Beetroot/ alliums/ duxelles
Pinot Noir, Ditchling Red, Court Garden, Ditchling, E. Sussex, England 2018

Smoked banana/ parsley/ walnut
Botrytis Semillon, Vat Series No’ 5, De Bortoli, New South Wales, Australia 2015

Additions £4

Maris Peer potatoes/ extra virgin

Gem Lettuce

8 courses £70 8 courses including wine £130

Parsley root/ black olive/ bergamot
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Burnt apple/ pickled celery/ fennel
Chenin Blanc, Seriously Cool, Waterkloof, Stellenbosch, South Africa 2018

Smoked beetroot/ fermented red cabbage
Syrah, Salvaje, Emiliana, Casablanca, Chile 2018

Jerusalem artichoke/ hazelnut/ trompette
Chardonnay, Charles & Charles, Columbia Valley, Washington State, USA 2016

Celeriac/ barley/ truffle
Koshu, Gris de Gris, Château Mercian, Fuefuki District, Yamanashi, Japan 2017

Beetroot/ alliums/ duxelles
Pinot Noir, Ditchling Red, Court Garden, Ditchling, E. Sussex, England 2018

Sea buckthorn/ white chocolate/ carrot
Malagouzia, Melias, Domaine Papagiannakos, Attica, Greece 2018

Smoked banana/ parsley/ walnut
Botrytis Semillon, Vat Series No’ 5, De Bortoli, New South Wales, Australia 2015

4 courses £35

1st
Parsley root/ black olive/ bergamot

Celeriac/ barley/ truffle

2nd
Smoked beetroot/ fermented red cabbage

Burnt apple/ pickled celery/ fennel

3rd
Jerusalem artichoke/ hazelnut/ trompette

Beetroot/ alliums/ duxelles

4th
Smoked banana/ parsley/ walnut1

Sea buckthorn/ white chocolate/ carrot