A 9-course seasonal tasting menu curated by Chef Jake Brindley and Bruno Buccelli, showcasing a selection of foraged Spring ingredients from the North West married with classic Italian techniques and produce.
• Benvenuto, house made cured meats
• Tempura hogweed, goats cheese, caramelised onion
• Cured sea bass, preserved lemon, olive crumb, fennel, grapefruit
• Langoustine tail, wild garlic sauerkraut, dill, spring onion
• Wild fruit sorbet
• Braised leek tortelloni, black garlic, white truffle butter
• Carbonara (but not as you know it)
• Lamb ragu arancini, mint, wild garlic
• Mascarpone cream tart, hogweed chocolate, pickled apple, beetroot gel
Tickets £85
Wine pairing available: from £45
A 8-course seafood tasting menu curated by Chef Jake Brindley and Bruno Buccelli, reimagining classic Italian seafood dishes using the best UK seafood and contemporary cooking styles.
• Mussels, burnt lemon, compressed cucumber
• Squid noodle salad, pickled celery, fermented carrot, pesto, lemon gel
• Octopus and potatoes
• Preserved lime ceviche
• Lobster raviolo
• Risotto alla scampi
• Sea trout, sweet pepper, basil
• Mille foglie
Tickets £85
Wine pairing available: from £45
A seasonal tasting menu curated by Chef Jake Brindley and Bruno Buccelli. Menu to be announced.
Ticket price to be announced.
Wine pairing available: from £45