1
HARICOT BLANC
truffle, brioche, wild garlic
2
SEA TROUT
Nyetimber, cucumber, caviar
3
FOIE GRAS
plum, sauternes, hazelnut
4
STONE BASS
mussels, yuzu, bisque
5
BEEF
Rossini, cep, jerez
6
PASSION FRUIT
sweet & sour
7
CHOCOLATE
pistachio, Caramac
100
Wine flight 66
This menu is to be enjoyed by the whole table
Please speak to a member of staff if you have any dietary requirements