Menu


We create our fine dining menu on a bi-weekly basis using only the most dynamic & fresh ingredients we can source.

 HERON & GREY december 2016

 

iN SEASON

Artichoke, Beetroot, Broccoli, Brussels, Sprouts, Cabbage, Carrots, Celeriac, Cauliflower, Celery, Chicory, Chillies, Cucumber, Fennel,   Artichoke, Kale, Kohlrabi,Leeks, Marrow, Pearl Onions, Parsley Root, Parsnips, Potatoes(maincrop), Pumpkin, Radishes, Rocket, Runner, Salsify, Shallot,Hare, Partridge, Oranges, Pears, Cranberries 


 

 

 IF YOU HAVE ANY PARTICULAR DIETARY REQUIREMENTS OR ALLERGIES PLEASE LET US KNOW IN ADVANCE & WE WILL ALWAYS DO OUR BEST TO TAILOR OUR MENU TO BEST SUIT YOUR NEEDS. 


Artichoke-Seed-Olive Oil
Sweet/Sour/Salty/Umami/Bitter
Parsley-Pine-Truffle
Sweet/Sour/Salty/Bitter/Umami
Oyster-Gold-Caviar
Umami/Sweet/Sour/Salty/Bitter
Mussel-Saffron-Skin
Sour/Salty/Sweet/Bitter/Umami
Cranberry-Orange-Lemon
Sweet/Sour/Bitter
Venison-Walnut-Honey
Sweet/Sour/Salty/Bitter/Umami
Apple-Toffee-Calvados
Sweet/Salty/Bitter
Old Groendal-Whey-Clementine
Sweet/Sour/Salty/Bitter/Umami
Chocolate-Raspberry-Coco Butter
Sweet/Sour/Bitter


 

 

Our menu is subject to availability and can change without notice.

mother nature tells us what we can and can't use.