The FEATHERS Tasting Menu

Diver Scallops
Cauliflower Textures, Raisins and Sherry

Beef Carpaccio
Carrot & Anise Puree, Crisp Shallots, Poached Quail Egg, Caviar

Cornish Mackerel
Marinated “White & Brown” Crab, Radish & Hazelnuts

Quail
Breast, Leg & Egg, Anna Potatoes,
Lightly Smoked Corn Puree, Morel Jus

Selection of British and French Cheese
Supplied by Premier Cheese, our Cheese course can be taken as an intermediary course, or to conclude your meal.
(Supplement of Five Pounds)

Strawberries & Cream
Strawberry Mousse & Jelly, Cold Vanilla Custard
Clotted Cream Ice Cream
 

Fifty Five Pounds per Person

Tasting Wine
Chris Baigent and Head chef Marc Hardiman skilfully marry each course of our tasting menu with a different wine that will either enhance or complete the tastes and textures of each particular dish
Forty Two Pound, Fifty Pence per person