Mobile Divider

Sample Lunch Menu

Crispy hen egg, Comte velouté, sautéed mushrooms, pickled trompette and sorrell


Pot-roasted Norfolk quail, cauliflower and cobnut purée, crispy leg and aromatic Madeira sauce


Baked Grand-Marnier soufflé, poached kumquat, créme fraîche sorbet


Wednesday to Saturday lunch

featured-image
Midsummer tree