Seven courses · $125 · wine pairing $85
Chef’s picks
Dry-aged duck, two ways
Cherry jus, celeriac, black garlic
Burnt honey custard
Bee pollen, shortbread, candied lemon
Hand-dived scallop
Brown butter, cider, smoked hazelnut
To begin
Oyster, cucumber & dill
$9Chandler’s Bay oyster, buttermilk, caviar
GFEmber-roasted beetroot
$22Aged goat’s curd, rye crumb, dill oil
VHand-dived scallop
Chef’s pick $34Brown butter, cider, smoked hazelnut
GFChicken liver parfait
$19Madeira jelly, toasted brioche
No dishes in this section match your filters.
Main courses
Dry-aged duck, two ways
Popular $58Cherry jus, celeriac, black garlic
Turbot on the bone
$54Mussels, champagne, sea vegetables
GFWild mushroom pithivier
$38Truffle, Madeira, pickled walnut
VVenison loin, juniper
$52Smoked chilli, pear, chard
GF Spicy
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On the side
Buttered heritage carrots
$9Honey, thyme
V GFDuck-fat potatoes
$9Rosemary salt
GFLeaves from the walled garden
$8Mustard dressing
VG GFSourdough & cultured butter
$6Baked in the house oven
V
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Sweets
Burnt honey custard
Chef’s pick $16Bee pollen, shortbread, candied lemon
VDark chocolate & stout
$15Malt ice cream, cocoa nib
VPoached quince
$14Spiced syrup, oat crumble
VGBritish cheeses
$18Quince paste, oatcakes, celery
V
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Order online
Collect from any of our houses from 5pm.