Our 3 Course February Menu - 2026
Wine Flight & Ingredient Details
Wine Flight
Starter
Kooyong - 'Beurrot' Pinot Gris
From Australia’s Mornington Peninsula, this Pinot Gris comes from a single block planted in the corner of the Kooyong estate, and shows subtle, ripe notes of pear, apricot and peach, and well as a richer mouthfeel and vibrant salinity on the finish. It shows just enough depth and complexity to tease out the richer flavours of our Celeriac dish.
Main
Ferraton - 'Les Calendes' Crozes Hermitage
Coming to us from one of the great negociant firms of the Northern Rhone, ‘Les Calendes’ is their expression of the terroirs which make up the Crozes-Hermitage appellation. Made exclusively from Syrah, the wine shows the juicy, voluptuous dark plum and cassis fruit characters so synonymous with the Rhone, alongside the subtle hints of olive and cracked black pepper, which I felt stood up perfectly to the spiciness of the horseradish, whilst being rich enough to keep up with onions and parsnips, whilst melting through the lamb shoulder.
Fermented Potato Bread, Wild Garlic Oil
1 Focaccia Potato Bread - Canadian Flour (Wheat), Water, Yeast, Honey, Buttermilk (Milk), Potato, Salt
1** GF Bread - Milk, Eggs, Gluten Free Flour (Rice, Potato, Tapioca, Maize, Buckwheat), Salt, Yeast, Olive Oil, Butter (Milk), Pumpkin Seeds
2 Wild Garlic Oil – Wild Garlic, Rapeseed Oil
Grilled Ibis Celeriac, Cornish Smoked Mackerel, Shimejis, Mussels and Smoked Pike Perch Roe
3 BBQ Celeriac Disc – Celeriac (Celery)
4 Smoked Mackerel Pieces – Mackerel (Fish)
4* Hen of the Woods – Hen of the Woods Mushrooms, Rapeseed Oil, Salt, Cabernet Sauvignon Vinegar (Sulphites), White Wine Vinegar (Sulphites), Lemon Zest, Rosemary, Thyme
5 Celeriac, Mussel Pike Perch Sauce – Celeriac (Celery), Water, Mussel (Molluscs), White Wine (Sulphites), Butter (Milk), Xanthan Gum, Salt, Pike Roe (Fish)
5* Buttermilk Sauce – Buttermilk (Milk), Butter (Milk), Whey (Milk), Salt, Water
6 Pickled Shimejis - Shimeji, White Wine Vinegar (Sulphites), Sugar, Water
7 Celeriac Leaf Oil - Celery, Rapeseed Oil
8 Roasted Celeriac Purée – Celeriac (Celery), Butter (Milk), Water, Milk, Salt
9 Celery Cress – Our Farm Celery Cress (May Contain Mustard Cress)
Stuffed Herdwick Lamb Shoulder, Gladiator Parsnips, Whey Onions, Sauce Infused with Horseradish
10 Stuffed Lamb Shoulder – Lamb Shoulder, Salt, Tomato, Parsley, Sausage Meat [Pork, Water, Salt, Anti-Caking Agent [E503ii], Spices, E220, Sulphur Dioxide, Herbs, Flavour Enhancer [E621], Stabiliser [E450], Honey, Dextrose, Antioxidant [E300], Acidity Regulator [E331iii])]
10* Our Farm Fermented Cabbage – Cabbage, Salt
11 Parsnip Purée – Parsnip Water, Milk, White Chocolate [Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soya Lecithin, Natural Vanilla Flavouring]
12 Caramelised Parsnips Pieces – Parsnip, Butter (Milk), Salt
13 Horseradish Leaf Oil – Horseradish Leaf, Rapeseed Oil
14 Caramelised Whey Onion – Onion, Whey, Butter (Milk), Salt
15 Lamb Sauce with Tapioca Pickled in Horseradish Vinegar – Carrot, Onion, Celeriac (Celery), Thyme, Rosemary, Chicken Stock [Chicken Wings, Water], Lamb, Cream (Milk), Tapioca Pearls [Horseradish, White Wine Vinegar (Sulphites), Sugar, Water]
15* Bordelaise Sauce – Red Wine (Sulphites), Shallots, Butter (Milk), Mushroom Stock [Water, Dried Cep Mushrooms, Garlic, Onion], Bay Leaf, Tapioca Pearls [Horseradish, White Wine Vinegar (Sulphites), Sugar, Water]
16 Our Farm Mustard Cress – Mustard Cress (May also contain Celery Cress)
Set Buttermilk Cream, Preserved Rhubarb Hazelnut and Sweet Cicely
17 Set Buttermilk Cream – Buttermilk (Milk), Egg Yolk, Cream (Milk), Sugar, Gelatine
17* Set Buttermilk Cream – Buttermilk (Milk), Egg Yolk, Cream (Milk), Sugar, Vegetarian Gelatine
18 Rhubarb Compote – Rhubarb, Sugar
19 Hazelnut Biscuit – Butter (Milk), Flour (Gluten), Glucose, Sugar, Hazelnut (Nuts)
19** GF Hazelnut Tuille – Butter (Milk), Gluten Free Flour, Glucose, Sugar, Hazelnut (Nuts)
19*** NF Caramel Tuille – Butter (Milk), Flour (Wheat), Glucose, Sugar
20 Sweet Cicely and Rhubarb Sauce – Rhubarb, Sweet Cicely, Grenadine [Sugar Syrup, Water, Concentrated Fruit Juice: Concentrated Lemon Juice, Concentrated Strawberry Juice, Pomegranate Juice, Concentrated Cherry Juice; Acidity Regulator: Citric Acid; Flavouring; Colour: Carmoisine, Sunset Yellow FCF (May Contain Traces of Nuts and Sulphites)]
21 Tagette Cress – Our Farm Cress (May Contain Celery and Mustard Cress)
*Vegetarian Alternatives
**Gluten Free Alternatives
***Nut Free Alternatives
Additional Items Ingredients and Information
Black Winter Truffle
Ingredients:
Diced Black Truffle (Tuber Melanosporum).
More Information:
Our Black Winter Truffle has been prepared to be simply added to the sauce in your main course.
Truffle Pudding with Black Garlic Emulsion
Ingredients:
Truffle Pudding:
(Wheat flour, butter, water, yeast, sugar, skimmed milk powder, iodised salt, milk, egg, malt flour, truffle oil, cream)
Black Garlic Emulsion:
(Black garlic, apple juice, salt)
Cooking Instructions:
In a frying pan on a medium heat, colour each side of the truffle pudding pieces with a little vegetable oil until golden brown.
Once warmed through remove from pan and place on to an oven proof tray and bake at 180°C for 4 minutes or until heated through.
Cut a small hole at the end of the black garlic emulsion piping bag and pipe dots on top of the truffle pudding before serving.