Bistro menu

Example

Pressed pork terrine of hock, cheek, and belly with apple purée, blossom, celeriac purée, and curry oil. A refined JustInc. private chef creation, crafted for bespoke fine dining experiences across South England.
Textures of beetroot paired with goat’s cheese and roast honey fig. A refined JustInc. private chef creation, showcasing balance, flavour, and artistry in fine dining menus, crafted for bespoke experiences and enjoyed across South England.

£55 PER - HEAD

+£45 PER - HEAD WINE PAIRING

  • Chicken liver parfait with brioche & red onion jam

  • Duo of Gressingham duck with beetroot & apple

  • Frozen vanilla parfait with honeycomb & tonka bean ice cream

RESERVE YOUR SEAT
RESERVE YOUR SEAT