Chef Tom Clarke has prepared this delectable festive midweek menu.
Pre-booking only (mention at the time of booking)
Torched mackerel, fennel, mint
MOSAIC OF GAME
Mosaic of game terrine, pickled onion, quince
Pan fried sea bream, butternut squash, parmesan
Caramel Tart, damson, stem ginger
We are pleased to accommodate any dietary requirements.