Creamy burrata, shaved black truffle, heirloom tomato, basil oil

Avocado, yuzu, sesame, crispy rice and micro herbs

Cauliflower purée, truffle jus and crisp prosciutto

Parmesan, wild rocket, capers and truffle dressing

Garlic, chilli, lemon butter and fresh herbs

Fig compote, toasted brioche and aged balsamic

Three oysters, mignonette, lemon and sea herbs

Golden beetroot, whipped chèvre, candied walnut

Hand-cut beef, capers, shallot and sourdough crisp

Sautéed forest mushrooms, brioche, thyme cream

Slow-reduced shellfish broth, cognac cream, chive

Brown butter, toasted hazelnut and winter herbs

Champagne beurre blanc, fennel and sea asparagus

Caramelised miso glaze, pak choi and ginger

Saffron broth, mussels, confit potato

Lemon beurre monté, asparagus, caviar supplement

Potato pavé, charred shallot and red wine jus

Cherry reduction, celeriac, baby carrot

Spring pea, fondant potato, rosemary jus

Wild mushroom sauce, potato purée, tenderstem broccoli

Fresh pasta, parmesan emulsion and black truffle

Prawns, clams, lemon and aged parmesan

Arborio rice, porcini, mascarpone and chives

Smoked almond cream, pomegranate, herb salsa

Sage butter, toasted pumpkin seeds and parmesan

Miso glaze, crispy shallots and sesame

Hand-cut fries, truffle oil, parmesan

Lemon, sea salt, extra virgin olive oil

Silky potato, cultured butter

Sherry vinaigrette, shaved radish

Dark chocolate crémeux, cocoa crumble, raspberry

Madagascar vanilla, caramelised sugar

Shortbread, citrus curd and fresh berries

Three artisan cheeses, quince and crackers

Chef’s seasonal selection · per person

An extended journey through the season · per person

Curated selection to accompany five courses

Gin, dry vermouth, citrus essence

Gin, bitter aperitivo, sweet vermouth

Whisky, honey, aromatic bitters

Elderflower, cucumber, soda and mint

Still or sparkling · 750 ml

Freshly prepared