First

scallop

fines herbes ~ yukon gold ~ ‘two roe’ beurre blanc

raw sea bream

sand shrimp slaw ~ katsuobushi mayonnaise

black winter truffle (perigord)

aged parmesan agnolotti ~ roast onion brodo

Second

pig’s head fritter (cornish tamworths)

roast onion ~ cox’s pippin ~ smoked eel

smoked haddock

‘quiche lorraine’

salt baked celeriac

raw mushroom ~ whipped sheeps curd ~ kombu

Third

chicken ‘tournedos rossini’

january king ~ roasting juices

fillet of beef (aged fat ~ raw ~ caramelised) (for two)

carrot over embers ~ bacon mousseline ~ pomme noodle

fish of the day (cornish waters)

pearl barley persillade ~ padstow crab stick

shallot tarte tatin (miso caramel)

roasted and pickled beets ~ sour cream ~ truffle

Fourth

cheese

colston bassett ~ apple pie ~ cornish orchards

champagne rhubarb tart

marcona almonds ~ blood orange ~ mascarpone

chocolate (tulakalum 75% grand cru)

pistachio ~ olive oil sponge ~ caramac

a fairground tale (for two)

“ainsworth and son est 1947”

Please note that the menu is subject to change according to the seasonality and availability of our ingredients.