Tasting Menu

Hedgerow beignets with herb mayonnaise and foraged leaves; braised lamb croquette with ratatouille; native lobster with new potatoes and fennel; confit duck leg with wild plums; Beauvale blue cheese with Husbandry School grapes; sorrel sorbet; summer pudding with clotted cream sorbet; petit fours.

Wine Pairing

Wine flight matched to the Tasting Menu.

Half Tasting Menu

Condensed tasting menu featuring native lobster, confit duck leg, a cheese course, and desserts (summer pudding and clotted cream sorbet with petit fours).

Wine Pairing

Wine flight matched to the Half Tasting Menu.

Vegetable Tasting Menu

Plant-based tasting menu: hedgerow beignets, ratatouille, poached egg tart, burrata, herb-crusted aubergine, a cheese course, and desserts.

• vegetarian

Wine Pairing

Wine flight matched to the Vegetable Tasting Menu.

Two Courses

Choice of starter — lamb croquette, tomato tart, or lobster — followed by a main: hake with summer tomatoes, confit duck leg, or herb-crusted aubergine. Available Tuesday to Thursday, lunch and evenings until 7pm.

Three Courses

As Two Courses, plus a dessert: cheese course, summer pudding, sorbet, or fig leaf soufflé (15-20 min preparation). Available Tuesday to Thursday, lunch and evenings until 7pm.

Side

Additional side dish.