Six-Course Tasting Menu

The menu is kept a surprise and rotates seasonally.

Wine Pairing

Optional pairing to accompany the tasting menu.

Corkage

Corkage

Aperitif: Sparkling Coates & Seely with Seasonal Canapés

Parmesan Wafer with Thinly Sliced Beef Fillet and Rocket

With garlic miso.

Black Sesame, Hazelnut and Apple Trout Tartar Taco

With greengage.

Crown Prince Squash Fritter

With romesco sauce and buffalo mozzarella.

• vegetarian

Sharing Platters of Warm Confit Hampshire Tomatoes

Herby sheep's curd, bacon crumb, with épis bread.

Selection of Compound Butters

Fig honey and walnut, tarragon and pink peppercorn, maître d'hôtel, smoked black garlic, sun-dried tomato.

• vegetarian

Seared Trout with Basil Oil and Sauce Vierge

With braised fennel and chard.

Tomato Elixir with Parmesan Foam

• vegetarian

Slow Roasted Bere Mill Lamb Shoulder and Feta 'Cigar'

On warm carrot and squash hummus.

Sous Vide Bere Mill Lamb Rump with Smoked Aubergine Caponata

In courgette involtini.

Blackberry and Apple Honey Syllabub

With honeycomb tuille.

• vegetarian

Lemon Verbena and Autumn Raspberry Bavarois

• vegetarian

Fresh Mint Tea, Coffee and Dark Chocolate Nibble

• vegetarian