Bespoke Menu



Selection of canapés.


Chilled tomato consommé, tomato caviar and basil oil.


Hand dived scallops, caleriac remoulade and puree with crispy pancetta.


Best end of suckling pig, confit shoulder, apple and vanilla
puree, potato and black pudding hash, cider jus.


“strawberries and cream” 
clotted cream parfait, strawberry tuile, Breton shortbread, strawberry
and mint sorbet.


Petit fours.