On arrival, a glass of Ken Forrester’s Sparklehorse, Chenin Blanc, Stellenbosch, 2021

Canapes
Cured gurnard croustade, Exmoor caviar, oyster emulsion, sea purslane
Chicken satay, chilli, coriander and lemongrass syrup

Liberation Brewery IPA and spelt sourdough
Handmade butter made with Jersey cream, Jersey sea salt and seaweed foraged from St Ouen’s bay

Dressed Jersey crab
Bramley apple, horseradish
Huber, Grüner Veltliner, Traisental, Austria, 2023

Bath chap fritters
Medjool date, Jerusalem artichoke, walnut
Domaine Lathuilière Gravallon, Gamay, Beaujolais, France, 2020

Roast halibut fillet
Morteau sausage, cauliflower, baby gem, honeycomb
Jordan Winery, Nine Yards, Chardonnay, South Africa, 2020

Venison loin
Roast hispi cabbage, chanterelles, miso
M. Chapoutier, Crozes-Hermitage Les Meysonniers, Syrah, France, 2021

‘Lemon meringue pie’
Lemonade granite, ginger, thyme
G.D. Vajra, Moscato d’Asti, Piedmont, Italy, 2023

Coffee and homemade petits fours
Bara Brith madeleine, rum and raisin
Turkish delight and dark chocolate bonbon

• Reception drink, canapes and five courses £150
• Optional wine pairing £55

• Hywel Jones: Known for his meticulous attention to detail and his dedication to sourcing the finest ingredients.
• Will Holland: Creating a menu that celebrates the best seasonal ingredients.