LUNCHEON
Akoya tempura, wasabi mayonnaise, nori dust
Beetroot, red onion and Meredith goat’s cheese tartlet
NV Champagne Minière F & R, Blanc de Blancs Absolu Brut St. Hermonville, Montagne de Reims
100% Chardonnay, 2018 dominant, at least 5 years on lees in oak, no Malo. dosage 3g/l
2010 Champagne Saint-Chamant Blanc de Blancs Brut ‘Intégral’, Epernay
100% Chardonnay mainly Grand Cru Chouilly
Soy and yuzu cured salmon, radish and cucumber, caviar dressing
2016 Bourgogne Blanc, Domaine Jomain, Côte de Beaune
2016 Chablis, Domaine A. Geoffroy
2016 Chablis 1er Cru ‘Vau Ligneau’ Domaine A. Geoffroy
Coffee rubbed slow cooked beef short rib,
Potato rosette, apple and mustard puree, charred shallots, jus, herb oil
1996 Château Pichon Longueville Baron 2eme, Pauillac
60% Cabernet Sauvignon, 35% Merlot, 4% Cabernet Franc & 1% Petit Verdot
1996 Château Gruaud Larose 2eme, Saint Julien
57% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc & 3% Petit Verdot
1996 Château La Lagune 3eme, Haut Medoc
60% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc & 10% Petit Verdot
L’Artisan Cheese Organic Petit Fleuri, Pyengana Cheddar, lavosh, walnut ciabatta, muscatel grapes
2001 Dopff & Irion ‘Schoenenbourg’ Grand Cru Riesling, Alsace
2007 Josmeyer ‘Hengst’ Grand Cru Riesling, Alsace
2014 Trimbach Cuvée Fredéric Emile Riesling, Alsace
Coffee, tea, herbal infusions and Chocolate chunks
1996 Champagne de Ratafia Boll & Cie
100% Pinot Noir fortified with fine grape spirit.