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Spring Tasting Dinner
This is the last installment of our winter/spring tasting dinner season. Restaurant manager Brice Guibert and Head chef Paul Bell have once again put together what looks to be a wonderful 6 course dinner, with seasonal produce and fantastic wines paired to compliment one another…not to be missed! – £85
Book a table
Menu:
Gusbourne, 2019
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Sea Bass Ceviche
Montlouis, Le Rocher des Violettes, 2020
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Baby Artichoke Salad
Beaune, 1 er Cru Les Pertuisots, Devevey /Verdin, 2017
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Native Lobster
Macon La Roche Vineuse, O. Merlin, France, 2020
&
Macon Les Cras, O. Merlin, France, 2019
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Saddle of Lamb
St Joseph, VV Gloriette, Faury, 2020
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Goat’s Cheese
Auslese, Wehlener Sonnenuhr, JJ Prüm, Mosel, 2016
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Buttermilk Pannacotta
Moscato d’Asti, Maddalena, Adriano, 2020