Upstairs at Amuse

First

• Cured Red Legged Partridge

  brussel sprout, parsnip, maitake, blackberry infused jus

• Truffle Poached Dover Sole

  stuffed mussels, green crumb, kohlrabi hearts, Girolles

• Roasted Baby Artichokes

  burnt orange foam, almond, sprout tops, citrus

• Glazed Duroc Pork

  fillet, belly, mulled cider, braised pumpkin, persimmon, sorrel

Second

All sharing boards come with Braised Jerusalem Artichokes, Pressed Maris Piper Potato, Crispy Tenderstem Broccoli

• Slow Hampshire Pheasant Breast

  celeriac, purple potatoes, apple, crispy leg, pickled walnut crumb, kale florets, trompette

• South Coast Cod

  heritage cauliflower, poached salsify, whisky emulsion, thyme crumb, squid ink

• Fire Grilled Aubergine

  butternut, oyster, leek, watercress, pear

• Hay Smoked Texel Lamb

  parsley root, black cabbage, watercress, chocolate, hot wine

• Ayrshire Hereford Rib of Beef

  Chimichurri dressing. To share £15 supplement

Third

• Plum Choux

  chocolate chantilly, meringue, raspberry coulis, lemon balm

• British Cheese

  Baron Bigod, Double Barrel, Cashel Blue, Drunken Burt, quince, sourdough

• Roasted Williams Pear

  sherry milk, chocolate, burnt pear sorbet