SAMPLE MENU 2023

AMUSE BOUCHE

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SMOKED EEL “CATALANE”, SEA URCHIN AND PLANKTON MOELLEUX

Sancerre Silex – Domaine Gitton, Galinot 2018

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COMPRESSION OF DUCK FOIE GRAS, ARTICHOKE AND BLACK TRUFFLE, NUTS

Jurancon – Domaine de Souch, Marie Kattalin 2013

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JUNIPER GLAZED BLACK COD, HIBISCUS, SPICY BLUEBERRIES, BOTTARGA

Saint-Aubin 1 er Cru – Vincent Prunier, Les Frionnes 2017

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FESTIVE STUFFED QUAIL, HAY, SABAYON, BARBECUED CELERIAC CORNETTO

Chateauneuf du Pape – Château de Vaudieu, Val de Dieu 2007

(With 15g Oscietra Caviar £60 supp)

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PYRENEAN FONDUE, VACHERIN, PINE MORELS, “CHOUQUETTES”

Port – Barros, Colheita 1978

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FROSTED ROCK

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PINE, PEAR & WHITE TRUFFLE DELICACY

Tokaji Sweet Szamorodni – Majoros Estate 2013

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MIGNARDISES

7 Courses - £175 per person | £275pp with Sommelier's wine pairing