Join us for a decadent 3 courses with amuse bouche and paired wines. All reservations can be made at richmond.jill@gmail.com. Location will be announced the day in advance.

Previous menu:

Amuse Bouche: Candied fennel served over a bed of celriac puree and a sweet potato crisp

1st Course: Anise, Ginger, and Sage butternut soup with a sage cream

2nd Course: Rack of lamb served over a bed of wilted greens, celriac puree and with candied garlic and a madeira reduction

3rd: Molton dark and white chocolate fondant with basil

Mint tea

Menu will be released 2 days in advance, can accomodate for vegetarians.

50£/person with wine pairing

40£/person without wine pairing