Chef's Table
Sample Dinner Menu

£135

• "The introduction"

  “The five tastes” introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Smoked eel

  apple/radish truffle veloute

• Veal sweetbread 'Indian spices'

  Puy lentils lentil dhal/lime pickle

• Steamed-fried potato

  Rossini Baerii prestige caviar seaweed velouté

• Cèpe and bacon frîcassee

  toasted cèpe powder 70% chocolate

• 'Tagliatelle of kohlrabi'

  Glasshouse pesto 2014 vintage parmesan

• Squab Pigeon 'Shawarma spices'

  melon/feta/mint BBQ sauce
• or

  Monkfish-Ratatouille

  candied olives Red wine jus

• "The Crossover"

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate 85%

  yoghurt/sea salt Manni olive oil The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Honey from our own Bees July 2019

  crème fraîche/grains/pollen/flowers We introduced bees to the restaurant gardens in April 2019. This is our 1st harvest.

• "The Conclusion"

  “The five tastes” This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

A discretionary 12.5% gratuity will be added to your final bill

Chef's Table
Sample Lunch Menu

07 Course £95

10 Course £110

• 'The Introduction' *

  “The five tastes” introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Smoked eel  *

  apple/radish truffle veloute

• Veal sweetbread 'Indian spices' *

  Puy lentils lentil dhal/lime pickle

• Steamed-fried potato *

  Rossini Baerii prestige caviar seaweed velouté

• Cèpe and bacon fricassee

  toasted cèpe powder 70% chocolate

• 'Tagliatelle of kohlrabi'

  Glasshouse pesto 2014 vintage parmesan

• Squab Pigeon 'Shawarma spices' *

  melon/feta/mint BBQ sauce
• or

  Monkfish - Ratatouille

  candied olives Red wine jus

• "The Crossover"

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate 85% *

  yoghurt/sea salt Manni olive oil The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted

• Honey from our own Bees July 2019 *

  crème fraîche/grains/pollen/flowers We introduced bees to the restaurant gardens in April 2019. This is our 1st harvest.

• "The Conclusion" *

  “The five tastes” This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

* denotes 7 course tasting menu

A discretionary 12.5% gratuity will be added to your final bill

Kitchen Bench
Sample Dinner Menu

£135

• "The introduction"

  “The five tastes” introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Smoked eel

  apple/radish truffle veloute

• Veal sweetbread 'Indian spices'

  Puy lentils lentil dhal/lime pickle

• Steamed-fried potato

  Rossini Baerii prestige caviar seaweed velouté

• Cèpe and bacon fricassee

  toasted cèpe powder 70% chocolate

• 'Tagliatelle of kohlrabi'

  Glasshouse pesto 2014 vintage parmesan

• Squab Pigeon 'Shawarma spices'

  melon/feta/mint BBQ sauce
• or

  Monkfish-Ratatouille

  candied olives Red wine jus

• "The Crossover"

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate 85%

  yoghurt/sea salt Manni olive oil The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Honey from our own Bees July 2019

  crème fraîche/grains/pollen/flowers We introduced bees to the restaurant gardens in April 2019. This is our 1st harvest.

• "The Conclusion"

  “The five tastes” This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

A discretionary 12.5% gratuity will be added to your final bill

Kitchen Bench
Sample Lunch Menu

07 Course £95

10 Course £110

• Introduction *

  “The five tastes” introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Warm Crab *

  turnip/butter curry

• Wollaton Hall Deer *

  Truffle/oak/lichen

• Steamed-fried potato *

  Rossini Baerii prestige caviar seaweed velouté

• Cèpe Quiche

  toasted cèpe powder

• Partridge ragout

  tagliatelle of turnip 2014 vintage parmesan

• Goosnargh Duck *

  Mixed-Grill circa ‘1977 Berni inn’

• "The Crossover"

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate 85% *

  yoghurt/sea salt Manni olive oil The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Honey from our own Bees July 2019 *

  crème fraîche/grains/pollen/flowers We introduced bees to the restaurant gardens in April 2019. This is our 1st harvest.

• "The Conclusion" *

  “The five tastes” This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

* denotes 7 course tasting menu

A discretionary 12.5% gratuity will be added to your final bill

Nucleus
Sample Dinner Menu

£135

• Introduction (n)

  “The five tastes” introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Crab satay

  peanut brittle “jelly”

• "From the embers"

  potato/kombu/caviar

• Beef/beets/tubers (n)

  Inspired by Anish Kapoor Sir Anish Mikhail Kapoor, CBE, RA, Kt (born 12 March 1954) is a British sculptor specializing in installation art and conceptual art.

• Tagliatelle of kohlrabi

  Glasshouse pesto 2014 vintage Parmesan

• Grouse from Yorkshire

  beetroot and grouse tartlet elderberry/elderflower

• Truffl’d cheese toastie

  walnut ketchup

• "The Crossover"

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate from St Vincent (n)

  yoghurt/Manni olive oil 25yr old Balsamic The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Our Honey August 2019 (n)

  Chamomile/pollen/grains/flowers We introduced bees to the restaurant gardens in April 2019. This is our 1st harvest.

• "Conclusion"

  This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

(n) denotes dishes developed in Nucleus

A discretionary 12.5% gratuity will be added to your final bill

Nucleus
Sample Lunch Menu

£95

• Introduction (n)

  “The five tastes” introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Crab satay

  peanut brittle “jelly”

• Beef/beets/tubers (n)

  Inspired by Anish Kapoor Sir Anish Mikhail Kapoor, CBE, RA, Kt (born 12 March 1954) is a British sculptor specializing in installation art and conceptual art.

• Tagliatelle of kohlrabi

  Glasshouse pesto 2014 vintage Parmesan

• Grouse from Yorkshire

  beetroot and grouse tartlet elderberry/elderflower

• "The Crossover"

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate from St Vincent (n)

  yoghurt/Manni olive oil 25yr old Balsamic The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Our Honey August 2019 (n)

  Chamomile/pollen/grains/flowers We introduced bees to the restaurant gardens in April 2019. This is our 1st harvest.

• "Conclusion"

  This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

(n) denotes dishes developed in Nucleus

A discretionary 12.5% gratuity will be added to your final bill

Restaurant
Sample Tasting Menu

07 Course £105

10 Course £120

• 'The Introduction' *

  The Five tastes sweet/salt/sour/bitter/umami introduction /ˌɪntrəˈdʌkʃ(ə)n/ noun noun: introduction 1. The action of introducing something.

• Warm Crab *

  turnip/butter curry

• Wollaton Hall Deer *

  Truffle/oak/lichen This Deer from Wollaton Hall get culled twice a year and this the first time we have secured this Majestic game.

• Steamed-fried potato

  Rossini Baerii prestige caviar seaweed velouté

• Quiche of wood blewitts *

  salad of raw mushrooms cocoa/cepes

• Partridge ragout

  ‘Tagliatelle of kohlrabi’ 2014 Vintage parmesan

• Goosnargh duck *

  Mixed-grill circa ‘1977 Berni inn’ This dish is inspired by the famous mixed Grill from the Berni Inn from the 70’s. Breast/confit/black pudding/sausage/grilled tomato/kebab/warm egg mousse.
• or

  Wild Turbot XO

  artichoke/brandade

• "The Crossover" *

  tomato and thyme “jammy dodger” carrot and almond sherbet ‘dib-dab’ This idea was introduced in 2007 to take you from the savoury courses to the sweet part of the menu.

• Chocolate Marquise *

  salt/pepper/vinegar The chocolate comes from the island of St Vincent in the Caribbean and is one of the 360+ plantations producing some of the best chocolate we have tasted.

• Potato Waffle

  custard/vanilla/cinnamon This was a dish came up by accident, we had some deep fried potato waffles left over and decided to dip in cinnamon sugar, it reminded us of a sugared donut.

• 'The Conclusion'  *

  The Five tastes sweet/salt/sour/bitter/umami This is to conclude your dining experience and making a complete loop to the Introduction in the theme of the five tastes. conclusion /kənˈkluːʒ(ə)n/ noun 1. The end or finish of an event, process, or text.

* denotes 7 course tasting menu

A discretionary 12.5% gratuity will be added to your final bill