tasting menuback to menu selectionwhite asparagus and truffle mousse, butter toasted hazelnuts, green asparagus essence Eroica Riesling, Chateau St Michelle, Washington State, USA 2005hand dived, isle of skye scallop, raisin puree, jerusalem artichoke crisps, bourbon vanilla foamGewurztraminer, Rene Mure, Alsace 2004poached torchon of rouge foie gras, jurancon jelly, spiced pineapple chutney, toasted pain d'epicesChablis, Domaine Sainte Claire, J.M Brocard, France 2006lime sabayon glazed halibut, orange and watercress saladGevrey Chambertin, Clos Prieur, Domaine Roy Marc, Bourgogne, France 2003roast cannon of cornish lamb with slow braised minted shoulder, goats curd filo spring roll, petit pois, broad beans, jersey royal potatoesor breast of royal anjou pigeon, vanilla poached pear, toasted pain de epice, celeriac puree, hispi cabbage pink grapefruit campari jelly, marinated melon, pink grapefruit sorbet Banyuls Rimage (Cave de l' Abbe Rous) France 2003hazelnut dacquoise, banana mousse, frangelico, chocolate granache, hazelnut chantilly, chocolate sorbetor Tramillon, Lillypilly Estate, Riverina, New South Wales, 2005lemoncello soaked polenta cake, lemon sherbet granita, white chocolate truffle, lemon and thyme pannacottaartisan french and english farmhouse cheeses, handmade crackers as dessert course supplement £3.50 served as additional course £9.50 seven courses £55.00 selected wines £36.00 coffee, teas and infusions with petits fours £4.00 please note we kindly request that the tasting menu to be served to the whole table |