Tasting Menu

Fresh water prawns, broad beans, English peas, sauce cocktail

Suffolk tomatoes, aged parmesan, Nocellara olives, English basil, sauce gazpacho

Hand-dived Orkney scallop, salt baked celeriac, Granny Smith apple, summer truffle

Roasted Norfolk quail, creamed shallots, duck liver, confit quail egg, Jerez vinegar

Slowly cooked Loch Duart salmon, white chocolate and caviar sauce, finger lime

Grass fed Yorkshire beef, tenderstem broccoli, pickled anchovy, beurre rouge

Truffled Baron Bigod, English yoghurt, mushroom consommé, truffle honey

Cambridgeshire strawberries, ewe’s yoghurt, garden lovage

Baked passionfruit and crystalised orange tart

Kindly note our menus are conditional; our dishes are based on seasonality and availability of ingredients, therefore subject to change on the day.