Tasting menu

Canapés

Strips of wagyu beef wrapped around watercress wilted in miso soup

Pearly kisses – scallops floating on a shot of gazpacho topped with a rose petal

Oysters with a scallion, lemon and olive oil spoon

Tudor rose – made from smoked salmon, smoked halibut, and smoked eel

Starter

Green tea risotto with calamari and iberico

Fish

Dorade en poele with lemongrass and chard

Meat

Grouse larded with speck, with a mutton, fig, and caper forcemeat, served with a truffled root mash

Cheese

A selection of unpasteurised european cheeses

Pudding

A selection of crèmes brulees

Hawaiian kona coffe with an assiette of custards, truffles, and candied petals