The October edition of our Seasonal Tasting Evenings - the theme this month is 'Nose to Tail'

Pigs ears / crispy tripe / anchovy toast
+ Chapel Down Brut (100ml)
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Bath chap, squid + burnt apple
+ Godello (100ml)
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Smoked bone marrow, shallot + parsley
+ Frappato (175ml)
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Pan seared chicken livers risotto
+ Rainwater Madeira (50ml)
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Sweetbread sausage + ceps
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Homemade donuts, raspberry jam + crème patissiere
+ Plum Sake (50ml)

 

Give us a call to reserve yourself a table - deposits of £20pp will be requested to secure any bookings.