1st:  Venison and winter chanterelle broth,

pheasant ravioli, salsify, flat parsley,mange tout.

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2nd:  French style ‘Boudin blanc’

with wild mushrooms, celeriac and chicken jus, apple compote, crystalline beetroot.

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3rd :  Venison chop, fillet and medallion,   

parsnip puree, carrot, beetrootcaramel, cherry sauce.

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4th: farmhousecheese,

with wild trompette powder, port and wild elderberry marmalade.

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5th: Chestnut and chocolate plate; 

stuffed profiterole with chestnut Chantilly, chocolate ice cream, ‘chestnut mess’, chestnut puree, caramelised pecan, glazed chestnuts, coffee drizzle.

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Limited availability and as a courtesy to Olivier reservations greatly appreciated, please mention when booking as A la Carte also available. 

Every evening from 6pm until December 15th (menu will change frequently)