Queen Quay, Welsh Back, Bristol BS1 4SL

Chef Tasting

  • Cured monkfish, buttermilk, sorrel, bottarga

    Wine: Clos de Nouys, Vouvray, Demi sec, Loire, France

  • Wye Valley asparagus, parmesan. egg yolk

    Wine: Fraser Galop, Margaret River, Australia

  • Seared cod cheek, squid broth, turnip

    Wine: Alamos, Torrontes, Salta, Argentina

  • South coast turbot, cos lettuce, anchovy, jersey royal, chervil

    Wine:  Jean Biecher, Alsace, France

  • Middle white pork, turnips, crisp black pudding

    Wine Vignerons des Pierres Dorees, Beaujolais, France

  • Lechera Asturianas Cabrales & Pear tatin

    Wine: Castellare, Vinsanto di Chianti, Italy

  • Apple

  • Cheddar Valley strawberries, pistachio, lavender

    Wine: Domaine Lafage, Rivesaltes Ambre, Languedoc, France

  • £65 per person - £55 wine pairing

    SAMPLE MENU

    NOT AVAILABLE AFTER 2PM (LUNCH) AND 9PM (DINER)

    THE CHEF TASTING MENU WONT BE AVAILABLE TO ANY PERSON WITH ALERGY OR DIET, WHICH ARE NOT SPECIFIED PRIOR TO THE BOOKING DATE.