White onion panna cotta with caramelised onion tart, truffle, pickled shimeji mushrooms, nasturtium, burnt leek powder, chives, and tri-leek. A refined vegan fine dining JustInc. private chef creation, crafted for bespoke tasting menus. South England

‘5’ COURSE TASTING MENU

EXAMPLE

A refined black and white dessert: dark chocolate delice with chocolate gel, sorbet, and milk foam crisp. A JustInc. private chef creation showcasing artistry and flavour, enjoyed across South England.

£95 PER - HEAD

+£45 PER - HEAD WINE PAIRING

  • Duck: pressed duck, smoked breast, rhubarb jam, raw endive, duck fat crumble

  • Red mullet: preserved lemon, courgette cous cous, harissa, baba ghanoush, pomegranate, beluga caviar

  • Venison: Cotswold loin, boudin noir, Cox terrine, salsify & parsnip purée, pickled walnut, crisp potato

  • Apple and blackberry soufflé: crumble, apple compote, bramble jelly, cinnamon tuile, cream cheese frosting

  • Dark chocolate mousse, dehydrated milk chocolate foam, white chocolate aero, malt ice cream.

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