Autumn/Winter Tasting Menu

7 Course

Amuse Bouche

Beetroot + Gin Cured Sea Trout, Pickled Cauli, Cauli Leaf Remoulade, Oxalis

Bread + Butter

Local Sourdough, Black Garlic Whipped Fen Farm Dairy Raw Butter

Pumpkin

Pumpkin Agnolotti, Chestnut Foam, Parmesan

Brill Ceviche, Oyster Mayonnaise, Pickled Burnt Onions, Rye Croutes, Dusted Nori

Venison

Stuffed Saddle Of Venison, Sauce Soubise, Braised Red Cabbage, Greens, Parmentier Potatoes, Pickled Cherries, Crushed Juniper + Red Wine Jus

Baron Bigod

Baron Bigod Mille-Feuille, Pickled Petals Of Silver Skin, Sea Aster, Toasted Hazelnut

Chocolate

White Chocolate Cremeux, Sea Buckthorn Sorbet, Fennel Soil, Caramel Tuille