Restaurant Menu

Restaurant Menu

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Tasting Menu by Jordan Webb

Baby Violet Artichoke Marinated with Soft Herbs. Blood Orange Segments, Orange Crisps, Young Broad Beans and Blood Orange Vanilla Reduction.

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Sous Vide Quail Breast With Crisp Quail Parcel and Jerez Vinegar Sauce.

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Warm, Sweet Cured Salmon, With Pomegranate Glaze, Julienne Apple, Pickled Granny Smith, Red Apple Gel and Bitter Salad Leaves.

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Rump of Lamb, Marinated in Red Wine and Thyme, with Braised Pearl Barley, Wilted Wild Garlic, Salsa Verdi. ** Rhubarb and Custard Crumble With Gingerbread, Rhubarb and Ginger Wine Jelly and Crystallised Ginger Syrup

£42.50 per head