A twelve course degustation menu themed on each day from the carol The Twelve Days of Christmas.
A Partridge in a Pear Tree: Five spiced roast duck and port poached pear with beetroot relish & chocolate oil
Two Turtle Doves- Soup of aliums served atop two olive leaves
Three French Hens (also known as the three kings)- Port & juniper marinated chicken and leek pie with a brik pastry crown, wilted greens and port, cream sauce.
Four Calling Birds- Tomato consommé pools served in a forest of basil fritters with the sounds of the morning bird chorus emanating from the base.
Five Gold Rings-Fillet Steak with golden onion rings & horseradish and wholegrain mustard cream.
Six Geese-a-Laying- Scotch eggs served with a lemon gribiche in a golden egg tray.
Seven Swans-a-Swimming- Prawn & scallop dumplings swimming on a clear szechuan broth
Eight Maids-a-Milking- Delicate vanilla pannacotta served with a milk bottle of macerated raspberries.
Nine Ladies Dancing (Fruits of the holy spirit)- Cucumber, apple, lemon, lime, raspberry, strawberry,orange and mint dance as the glass is filled with Pimms and gingerbeer.
Ten Lords-a-Leaping (10 Commandments)-Luscious dark chocolate truffles topped with popping candy leap into the mouth.
Eleven Pipers Piping- Brik pastry cigars filled with caramel ice cream and served with caramelised apple, crystalised apple and fennel seeds, sprinkled with vanilla salt.
Twelve Drummers Drumming-Kikorangi blue and smoked harvati wrapped with beetroot and blackcurrant leather, served with freshly baked oatcakes.