02/10/2026
A new season. A fresh perspective. A menu made to bring people together. 🍂
Introducing our Autumn/ Winter 2026 menu, a celebration of seasonal ingredients, bold flavours and thoughtful creativity.
From the first ideas in the kitchen to the final details on the plate, every dish has been carefully considered by our talented team to create something truly special.
Whether it’s a corporate gathering, a private celebration or a special occasion, we believe great food is at the heart of every memorable event.
We can’t wait for you to experience it.
Our AW26 menu is now live. Explore the menu via the link in our bio!
📸 Ming Tang-Evans Photography
P.S this is the Duck, Blue and Beets House-cured duck, beetroot gel, Barkham Blue tuile, fresh and pearled pear, candied crumb, pickled beetroot.
Mackerel on Toast🐟
Torched mackerel, mackerel pâté, brioche, rhubarb chutney, compressed rhubarb.
Feast from the 🌳
Blackberry-glazed venison saddle, malted onion, Bathurst Estate venison and wild mushroom pie, pickled blackberries, red cabbage purée.
Chocolate mousse 🍒
Airy chocolate mousse, cold-pressed olive oil and sea salt.