Friday 29th May

£1,600

Experience the Feast with a private table in the Chef’s Table Pergola. Seating for up to 16 people.

From the Grill
Mirabeau Sprayed St Mawes Hand Dived Scallops
Sweet crispy carrot and onion fritter with mint raita
Goats cheese & fig parcels
Grated potato rosti with house cured gravlax, cream cheese & pickles

The Feast

Whole monkfish tail cooked over open flame, served with roasted peppers and a scorched tomato & olive ragù, alongside crisp patatas bravas and garden herbs.

Something Sweet
Charred Seville orange & almond burnt cream with nut caramel

By the Fire to Finish
Whole baked Cornish brie with dipping toasts

Fires: Beech & Apple