Aperitif, Prelude to the Night

Chocolate Old Fashioned

Single‑origin cacao, orange oils, bourbon, smoked vanilla A dark, aromatic overture — the first note of the evening.

AMUSE‑BOUCHE, Overture

Oyster, Sea Herbs & Citrus Snow

Hand‑shucked oyster, coastal herbs, chilled citrus granita, seaweed salt

Nyetimber Classic Cuvée

PRE‑STARTER, Prelude

Blowtorched Salmon, Beetroot & Horseradish

Pickled cucumber, crème fraîche, keta pearls

Pecorino Superiore, Abruzzo

STARTER, Movement I

Duck, Rhubarb & Endive

Pressed duck, smoked breast, rhubarb jam, duck‑fat crumble

Bolney Estate Pinot Noir

MAIN COURSE, Movement II

Jersey Beef, Broccoli & Marrow Toast

48‑degree rump, charred florets, marrow‑soaked toast, charred heart

Ribera del Duero Crianza

PALATE CLEANSER, Intermezzo

Lime & Basil Granita

mandarin segment, tarragon sugar

PRE‑DESSERT, Scherzo

Coconut Panna Cotta & Spiced Rum Toffee

Brûléed pineapple, dehydrated shards, coconut macaroon

Nyetimber Rosé

DESSERT, Coda

Dark Chocolate Mousse & Malt Ice Cream

White chocolate aero, dehydrated milk‑chocolate foam, malt ice cream

Pedro Ximénez

MIGNARDISE, Echo / Memory

Handcrafted Chocolates

Flavours drawn from the evening’s menu — a final whisper of the journey.