Dinner
| ** Menu is subject to change based on market availability and seasonality |
| Two Courses 75 |
| Three Courses 92 |
| minimum two course requirement Tuesday - Thursday |
| minimum three course requirement Friday & Saturday |
Entreés
| Mud Crab, Heirloom Tomato, Coriander, Gazpacho Consommé, Roe |
| Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Crisp Royal Blue Potato and Pickled Mushrooms |
| BBQ Quail, Soubise, Fig and Grilled Leaves |
| Scallops, Morpeth Pumpkin, Ginger, X.O, Savoury Grains |
Mains
| Market Fish, Bok Choy, Baby King Brown Mushroom and Crispy Leek |
| Roast Berkshire Pork, Crisp Belly, Spicy Pineapple, Dylan's Carrots and Roasted Peppers |
| Charcoal Grilled Wagyu, Baked Morpeth Cabbage, Garlic and Horseradish, Shaved Courgette and Pickled Celery |
| Roast and Braise of Dalwood Lamb, Morpeth Eggplant, Tomato Ketchup and Warrigal Greens |
Accompaniments
| Price | |
| Radicchio, Green Leaves, Buttermilk and Apple Dressing, Seeds | 10 |
| Triple Cooked Chips, Black Garlic Salt | 12 |
| Morpeth Savoy Cabbage, Sesame, Garlic and Honey | 12 |
Dessert
| Slow Roasted Peach, Almond Frangipane with Orange and Cardamom Ice Cream |
| Banana, Peanut Cream, Caramelised Puff Pastry, Dark Chocolate Sorbet |
| Miso and Caramel Mousse, Fried Brioche, Pear and Sesame |
| Textures of Chocolate, Plum and Malt Ice Cream |
Cheese
| Price | |
| Single Cheese Selection | 14 |
| Two Cheese Selections | 17 |
| Three Cheese Selections | 20 |
| Four Cheese Selections | 25 |
| Cheddar, Soft Brie, Washed Rind or Blue - Ask your waitperson for current offerings | |
| Served with Fig and Pear Chutney, Lavosh, English Oat Cookies, Fresh Apple and Quince Paste |
7 Course Tasting Menu
| Amuse |
| First Course Mud Crab, Heirloom Tomato, Coriander, Gazpacho Consommé, Roe - OR - Scallops, Morpeth Pumpkin, Ginger, X.O, Savoury Grains |
| Second Course Market Fish, Bok Choy, Baby King Brown Mushroom and Crispy Leek |
| Third Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Crisp Royal Blue Potato and Pickled Mushrooms |
| Fourth Course Charcoal Grilled Wagyu, Baked Morpeth Cabbage, Garlic and Horseradish, Shaved Courgette and Pickled Celery |
| Pre Dessert |
| Dessert Textures of Chocolate, Plum and Malt Ice Cream |
| 130pp - Must be taken by the entire table + 14pp Additional Cheese Course + 72pp Matching Wines + 105pp Premium Wine Match - min. two people |
5 Course Tasting Menu
| Amuse |
| First Course Mud Crab, Heirloom Tomato, Coriander, Gazpacho Consommé, Roe - OR - Scallops, Morpeth Pumpkin, Ginger, X.O, Savoury Grains |
| Second Course Warm Reypenaer Cheese Mousse, Barbecued Onion Consommé, Crisp Royal Blue Potato and Pickled Mushrooms |
| Third Course Roast Berkshire Pork, Crisp Belly, Spicy Pineapple, Dylan's Carrots and Roasted Peppers |
| Dessert Textures of Chocolate, Plum and Malt Ice Cream |
| 105pp - Must be taken by the entire table + 14pp Additional Cheese Course + 52pp Matching Wines + 75pp Premium Wine Match - min. two people |