Menus change weekly with the seasons
Apple velouté, horseradish snow, dried flowers
Champagne gel, cucumber water, dill oil
Aged butter, coastal herbs, razor clam
Game jus, celeriac, pickled blackberry
A selection of seasonal British farmhouse cheeses
Valrhona 72%, salted caramel, gold leaf
With espresso or herbal tea service
Forager's selection, truffle, fermented wild garlic
Buttermilk, caviar, dill
Brown crab parfait, apple, tarragon
British elderflower, cucumber, mint