Gourmand

Head Sommelier Stephen Nisbet carefully chooses the selection of wines for the gourmand menu to complement each course as the kitchen's repertoire evolves throughout the year. Expect a mixture of familiar names and flavours completely new to your ears and taste buds.

Chef's Appetiser

CRAB
Dressed white crab, brown crab bavarois,
coconut, passion fruit & lemongrass

FOIE GRAS
Terrine of foie gras & smoked apple, grapes,
sweet wine jelly

MONKFISH
Poached & roasted loin of monkfish, trompettes & fennel,
pigs cheek, salt baked celeriac

DUCK
Breast of Goosnargh duck, pastilla of duck leg, turnip,
pears & pear purée

CHEESE

A selection of cheeses from the trolley,
raisin bread & homemade biscuits
£9.90 supplement

Chef's pre-dessert

RHUBARB
Poached rhubarb, ginger parkin,
yoghurt sorbet, rhubarb jelly

£71 per person

£118 with a complementary flight of wines

A discretionary service charge of 12.5% will be added to your bill

Last updated 9th January 2012

Sample menu, subject to change.

We are pleased to accommodate any special or dietary requests.

Gourmand

£71 per person £118 with a complementary flight of wines

£71 per person

£118 with a complementary flight of wines