Charred Mackerel Fillet

Wakame, shiitake, ginger, ponzu.

Wagyu Beef Tartare

Harrissa, rose, apricot, caper.

Char Siu Pig's Cheek

Cucumber, pineapple, puffed rice.

Greenstraight Roasted Scallops

Fennel, apple, elderflower.

Gressingham Duck Breast

Sweet & sour rhubarb, beetroot, duck jus. Recommended pink.

English Veal Sirloin

Wild garlic, caramelised cauliflower, smoked garlic. Recommended pink.

Australian Wagyu Sirloin

140g (MBS 8-9). Served with truffled potato, tomato jam, stout and beef jus, vegetables. Recommended medium rare.

Japanese A5 Kobe Beef

120g A+. Served with truffled potato, tomato jam, stout and beef jus, vegetables. Recommended medium rare.

Wagyu Fillet

130g (MBS 8-9). Served with truffled potato, tomato jam, stout and beef jus, vegetables. Recommended medium rare.

Australian Wagyu Tomahawk

MBS 8-9. Served with truffled potato, tomato jam, stout and beef jus, vegetables. Recommended medium rare.

Raspberry

Angelica, white chocolate.

Belgian Chocolate

Cherry, kirsch.

Pistachio

French viennoiserie pastry, white chocolate, almond.

36's Cheese

Apple treacle tart, micro leaves, fig, apricot.

Coffee & Tea

Served with sweet treats. Choice of English Breakfast, Earl Grey, Fresh Mint, Peppermint, Green Tea, Jasmine Tea, Lemon & Ginger, Moroccan Mint, Chamomile, Assam, Blackberry & Blueberry, Raspberry & Strawberry, Orange Cinnamon & Cloves, Rooibos with Manuka Honey, or Artisan Coffee 'Blue Monday' (cappuccino, espresso, latte, americano, flat white, hot chocolate, iced coffee), Irish Coffee, Liqueur Coffee.

Chateau de Suduiraut, Lions de Suduiraut 2015, Sauternes

100ml glass.

Pedro Ximénez 'Triana', Bodegas Hidalgo, Spain

100ml glass.

Coteaux du Layon 2006, Carte D'Or Domaine des Baumard

100ml glass.

Taylor's 10 Year Old Tawny Port

100ml glass.

Espresso Martini

Vodka, espresso, coffee liqueur.

Boozy Apple

Zubrowka vodka, caramel, apple.

Negroni

Gin, Vermouth, Campari.

Mudslide

Baileys, Kahlúa, Vodka, Cream.

Set Menu - Two Courses

Choice of: Confit pork collar terrine (pickled peach, onion, herb oil), Watercress gazpacho (horseradish cream) or Thai gravalax stone bass (Asian salad, sesame); then Catch of the day (summer tomatoes, basil, giant cous cous), Waldorf beetroot terrine (blue cheese, chicory, walnut) or Chicken breast (asparagus, artichoke, chicken jus). Must be selected for the entire table.

Set Menu - Three Courses

As two courses, plus choice of Gooseberry trifle (elderflower ice cream) or Summer fruit pannacotta (fresh fruit tea). Must be selected for the entire table.