Summer Tasting Menu

June 28, 2018

Amuse bouche

Summer truffle ‘egg’

Seafood terrine, selsey crab

, Smoked beef fillet, bone marrow jam,

byaldi croutons

Dover sole, courgette flower ‘farci’, sorrel sauce

Palate Cleanser – Elderflower, cucumber and lime granita

Quail in the woods

Goat’s curd, burnt apple,

hazelnut, watercress

Dark chocolate, gooseberry, lemon