March 2020 Menu
Ceviche of sea bass with red grapefruit, chilli, daikon radish, mint and radish sprouts.
Breasts of late season red legged partridge with spiced leg bon-Bon, pressed potato, pickled baby beets, carrots, celeriac. Lemon thyme mustard cream sauce, caramelised crushed hazelnut.
Blood orange and rosemary roasted rhubarb crepe brûlée with ginger ice cream.
Further Supper Club menus for 2020 dates will be uploaded to this page no later than 2 weeks before the event.
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