Sample Menu
Toasted seed, salted mackerel and fermented gooseberry tart,
Juices infused with woodruff
Fritter of Duroc pig and smoked eel,
Lovage and fermented sweetcorn
Corra Linn pudding caramelised in birch sap,
Stout vinegar, aged Corra Linn
Boltardy beetroot cooked in pine vinegar,
Fresh curds, Orkney scallops and pickled roses
Red King Edward potatoes cooked with Primor garlic,
Steamed crab, lemon verbena
Young Red Baron onions and preserved truffle,
Doddington, pickled seeds and cobnut
New Zealand spinach in marjoram butter,
Mylor prawns, elderflower
English mushrooms and seaweed custard,
Sugar kelp, braised tendons and bone marrow
Fermented Duncan cabbage roasted in yeast butter, pickled walnut, fennel pollen, smoked cod’s roe
West coast monkfish with aged pork,
Autumn brassicas, winter savory and cuttlefish
Texel hogget from Gaisgill Row Farm,
Grilled alliums, nasturtium, anise hyssop
Frozen Tunworth cheese,
Malt crumb, wild damsons and lemon thyme
Currants in pineapple sage syrup and rose geranium,
Wraysholme yoghurt, meadowsweet
“Anvil”
Caramel mousse with our other miso, apple and spruce
Crown Prince squash, pine cone, tart, mint stones
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Tasting menu - available for both lunch and dinner £265
Taster wine pairing £110
Signature wine pairing £165
Select wine pairing £290
Soft drinks flight £75
A discretionary 10% service charge will be added to the bill.
Please note that these prices are subject to change without prior notice.
