The Chosen 6/8 Menus are available throughout lunch and dinner from Tuesday to Saturday
(Please note - On Friday & Saturday evenings we solely offer the Chosen 6/8 menu)

Our menus change with the seasons and are to be taken by the whole table

Chosen 6/8

SAMPLE MENU SPRING
6 - £60 / 8 - £80

 Taramasalata / Old Winchester / Ox  

- - Cured Pollock - -

 Sour dough

 Chicken liver parfait
N/V Demi-sec, Nyetimber, Sussex, England

 - - Orkney Island scallop, seaweed broth, wild garlic - -
- -Domaine Jean-Bailly Pouilly Fume, 2017, France- -

Roscoff onion
Nicolis, Recioto Della Valpolicella, Italy 

  Mi cuit salmon, Arenkha caviar
The Oddity Dry Furmint, Royal Tokaji, Hungary

Himalayan salt aged Goosenargh duck
Barbara D'Alba, G. D. Vajra, piedmont, Italy

- - Bath Soft, Jerusulum artichoke & hazlnut, pickled quince - -
- - Charles Heidsieck Brut, Riems, France - -

 Goats cheese ice cream, tarrogon, rocket and pink pepper

Wild Flower Honey, Sorrel & Lavender

- - Coteaux du Layon, Dom. ogereau - -

Pescatarian 6/8

SAMPLE MENU SPRING 2019
£60 or £80
Sour dough and snacks

 Lovage veloute, wye valley asparagus, cultered cream
Weingut Rabl, Gruner Veltliner ‘Kaferberg’, Austria

- - Orkney Island scallop, seaweed broth, wild garlic - -
- -Domaine Jean-Bailly Pouilly Fume, 2017, France- -

Roscoff onion
Nicolis, Recioto Della Valpolicella, Italy

Mi cuit salmon, Arenkha caviar
The Oddity Dry Furmint, Royal Tokaji, Hungary  

BBQ Aubergene, split lental dhal, cucumber and tomato pickles
Bourgogne, 47N, 2015, Burgundy, France

- - Bath Soft, Comice pear, walnut - -
- - Charles Heidsieck Brut, Riems, France - -

Goats cheese ice cream, tarrogon, rocket and pink pepper

Wild Flower Honey, Sorrel & Lavender

- - Coteaux du Layon, Dom. ogereau - -