Chris Pople:
Interior
Chris Pople:
Watercress velouté, smoked haddock infused cream, Imperial Caviar (£40)
Chris Pople:
Whole baked celeriac crushed with black truffle, grated Comté cheese and mushroom emulsion (£32)
Chris Pople:
Roasted blue lobster, crispy cauliflower and lemon curry velouté (£64)
Chris Pople:
Slow cooked Norfolk black leg chicken breast, supreme sauce and black truffle maki roll (£58)
Chris Pople:
Interior
Chris Pople:
Pre-dessert granita
Chris Pople:
Caramelized[sic] red delicious apple, pine nut crumble, elderflower mousse, green apple sorbet (£16)
Chris Pople:
Hazelnut soufflé, praliné[sic] sauce and pear sorbet
Chris Pople:
Petit fours in a chocolate sphere
Chris Pople:
Petit fours