The tasting menu, our flagship gastronomic voyage.

With optional paired wine flight courtesy of our sommelier team, this eight course offering aims to broaden the perspective one may have of food – without being too serious in good company.

TASTING MENU

AVAILABLE TUESDAY – FRIDAY, 12 NOON TO 1PM AND 6:30PM TO 9.15PM.

SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM

A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

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Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

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(V) Confit of Charlotte potato, roasted and pickled mushroom, black truffle, pine nut

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Pan-seared Loch Fyne scallop served in the half shell with beluga lentils, ponzu and a red miso & wakame butter

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Roast breast of salt-aged duck and miso-spiced parcel of confit leg with braised mooli, sautéed Hispi cabbage, toasted sesame and red onion puree

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Fillet of Scottish Red Deer venison with wild garlic, salsify and pine & pink peppercorn jus

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Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney

(Supplement £18.50 for 5)

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Pre Dessert

–

(V,Vg) Textures and flavours of Valrhona ‘Manjari’ chocolate, clementine, pine & cranberry

Optional Coffee and petit fours (£9 per person supplement)

£ 125 per person

Optional Wine Flight £75 per person

Paul Askew

PESCATARIAN TASTING MENU

AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM

A glass of Charles Heidsieck Champagne with a selection of Chef’s snacks

–

Amuse bouche served with Art School breads, seaweed & oak-smoked butter

–

(V) Confit of Charlotte potato, roasted and pickled mushroom, black truffle, pine nut

–

Pan-seared Loch Fyne scallop served in the half shell with beluga lentils, ponzu and a red miso & wakame butter

–

Fillet of Peterhead cod with compressed cucumbers, samphire, capers and beurre blanc

–

Market Fish

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Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey & Eccles cake

(Supplement £18.00 for 5)

–

Pre Dessert

–

(V,Vg) Textures and flavours of Valrhona ‘Manjari’ chocolate, clementine, pine & cranberry

Optional Coffee and petit fours (£9 per person supplement)

£125 per person

Optional Wine Flight £75 per person

Paul Askew

VEGETARIAN TASTING MENU

AVAILABLE TUESDAY – FRIDAY,
12 NOON TO 1PM AND 6:30PM TO 9.15PM.
SATURDAY, 12 NOON TO 1PM AND 5PM – 9:15PM

A glass of Charles Heidsieck champagne with a selection of Chef’s snacks

–

Amuse bouche with Art School breads, Castorani olive oil and 8-year-old balsamic

–

Confit of Charlotte potato, roasted and pickled mushroom, black truffle, pine nut

–

‘Allium’ risotto of trio of charred onions, creamy carnaroli rice, crisp-fried spiced onion beignet and caramelised shallots

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Portobello mushroom stuffed with butternut squash, cordyceps, spinach, Hen-of-the-Woods mushroom, pickled walnut puree, charred carrots

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Rack of British Asparagus with wasabi emulsion, pea puree, cherry tomato and chicory salad

–

Optional Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade pear & red onion chutney

(Supplement £18.50 for 5)

–

Pre Dessert

–

(V,Vg) Textures and flavours of Valrhona ‘Manjari’ chocolate, Clementine, pine & cranberry

Optional Coffee and petit fours (£9 per person supplement)

£125 per person

Optional Wine Flight £75 per person

Paul Askew