Tartare of venison fillet
charcoal, Oscietra caviar
~
Hand dived scallop
dill linguine, fennel sausage, Shetland mussel
~
Wild Hearth sourdough ciabatta
selection of cultured butters
~
Pigeon & duck liver
cumberland sauce, honey brioche
~
Scrabster monkfish
brown crab dauphine, bisque, samphire
~
Scotch beef fillet
truffled leek, bone marrow, pomme mousseline, pickled tongue
~
Manjari chocolate
salted caramel, passion fruit
~
Coffee, teas & petit fours
£105 for 7 courses
Vegetarian tasting menu
Lovage custard tartlet
Pickled garlic, candied lemon
~
Artichoke mousse
dill linguine, fennel
~
Wild Hearth sourdough ciabatta
malt butter
~
Beetroot tartare
Smoked Crème Fraiche
~
Confit kohlrabi
chive dauphine, pomegranate vinegarette
~
Charcoal roasted butternut squash
spiced apricot, truffled leek
~
Manjari chocolate,
salted caramel, passion fruit
~
Coffee, teas & petit fours
£105 for 7 courses
