Amuse Bouche

Cauliflower Velouté, Black Truffle, Garden Chives


Wagyu Braised Beef Cheek, Pickled Wild Mushrooms, Artichoke Purée, Ox Jus

Fish Course

Wild Sea Bass, Langoustine Fritter, Air Dried Ham, Baby Leeks, Tomato Butter Sauce

Main Course

Reg Johnson’s Roasted Duck Breast, Confit Leg Roulade, Braised Red Cabbage, Celeriac Purée, Puy Lentil Duck Jus


Valrhona Chocolate Brûlée, Milk Ice Cream

Cheese Plate

Selection of British and French Cheeses, Victoria Plum Chutney, Organic Oat Biscuits

Coffee, Petit Fours