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Join us on Thursday 4th October for the first of our 2018/2019 tasting dinner season. Bubbly on arrival will be followed by 6 courses of beautifully constructed food from our Head Chef Paul Bell, paired with wines chosen by Restaurant Manager Brice Guibert to tantalise and tease the pallet…
Menu:
Sekt, Solter NV
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Maple smoked mackerel paté,
granary toast, capers, bronze fennel
Black slate, Göttelmann, Nahe, 2016
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Game terrine,
cranberry chutney, crisp bread, port glaze
Kabinett, Oberemmeler Hutte, Von Hovel, Mosel, 2014
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Fennel crusted monkfish,
fennel slaw, caviar butter sauce
Muenchberg Grand Cru, Ostertag, Alsace, 2015
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Confit pork belly,
salsify, Jerusalem artichoke purée, oyster emulsion
Spatlese, Von Schubert Maximin Grunhauser Herrenberg, 2013
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Beenleigh Blue,
membrillo, biscuits
Auslese, Wolfer Goldgrube, weingut vollenweider, Mosel, 2006
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Pumpkin pie,
spiced latte cream
Beerenauslese, Deidesheimer Mäushöhle, Pfalz, 2004
Follow link for bookings – £63
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Date/Time
Thursday 04th October 2018
7:30 pm - 11:00 pm