Vegetarian Tasting Menu
- Salt Baked Swede
- Crapaudine Beetroot
- Warm Hen's Egg
- Cauliflower Agnolotti
- Mushrooms From The Cabinet
- White Asparagus
- Madagascan Pepper Meringue
- Mille Feuille
Tasting Menu
- Portland Crab
- Poole Bay Mackerel
- Veal Sweetbread
- Wild Turbot
- Mushrooms From The Cabinet
- 6 Year Old Jersey Beef
- Madagascan Pepper Meringue
- Mille Feuille
First
- White Beetroot
- Hand Dived Scallops
- Tomatoes
Second
- Warm Bantam's Egg
- Grilled Cuttlefish
- Steamed Romanesco
Third
- John Dory
- Herdwick Lamb
- Fallow Prickett
- Grouse
Fourth
- Richmond Park Honey
- Brown Sugar Tart
Others
- Ike Jime Chalk Stream Trout
- Poole Bay Mackerel
- Veal Sweetbread
- Cornish Turbot
- Mushrooms From The Cabinet
- Brett's Iberian Pork From Whitley Farm
- English Raspberry
- Strawberry
- Portland Crab
- Wild Sea Bass
- Berkshire Muntjac
- Cornish Bot
- Cornish Lobster
- Candy Beetroot
- Grilled River Teign Oyster
- Roast Cod
- Hen Of The Woods
- Fallow Deer
- Meadowsweet Custard
- Warm Pheasant's Egg
- Passionfruit Curd
- Chocolate
- Fresh Hazelnuts
- White Aubergine
- Roast Monkfish
