The Menu

Amuse Bouche – Crisp butternut squash millefeuilles

Wagyu sashimi, sea urchin, truffle, caviar

Brazil nut and wild mushroom tartlet

Confit cod, burnt leek, leek and yuzu emulsion

Pinot Gris and Earl Grey palate cleanser, pomegranate

Jumbo Quail, morels, sprouts, parsnip crumble, morel cream sauce

Stilton cone, fig pearls

Manuka honey pannacotta, comb honey, satsuma sorbet, brown butter tuile

Yoghurt and Tonka bean truffle