Chef's Table
225 pounds
This tasting menu has been… developed / tested / dried / pickled / foraged / pureed / cooked / chilled / chopped / frozen / cured / grown / steamed / sowed / salted / pounded / nitro’d / woodfired / roasted / grated / smoked / seared / bbq’d / charred / fermented / brined and pickled
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Introduction
artichoke / winter truffle -
Scallop XO
anchovy / rose -
Aged roe deer
charcoal / beets / mushroom 70% chocolate -
"From the embers"
new potato / hollandaise N25 caviar -
Kohlrabi
butternut squash / salsa verde -
Anjou pigeon
black olive / sultana carrot / tagine -
or
Cornish turbot
cabbage / truffle / xo sauce -
"The crossover"
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70% chocolate
mandarin / cardamom - Revive - Sate - Beatific
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Our honey
spring 2021 crème fraîche pollen / grains -
Conclusion
Yorkshire rhubarb yoghurt / liquorice
A discretionary 12.5% gratuity will be added to your final bill and is shared equally between the whole team.