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Veuve Clicquot Ponsardin Yellow Label Brut NV
Orkney scallop with yuzu, lotus, lava salt and ice plant
Chassagne-Montrachet ‘Les Charmeuses’ Vieilles Vignes, Nicolas Potel, 2006
Risotto of slow cooked pheasant with Castelmango cheese and shaved black truffle
Les Tourelles de Longueville, Pauillac, 2004
Rhug estate lamb rack with lapsang tea, confit oxtail cannelloni and celeriac gratin
Château du Levant, Sauternes, 2005
Bramble mousse with cinnamon jelly, pain perdu, fresh blackberries and bay sugar
Coffee, Tea, Herbal Teas, Petit Fours