Served on the 14th and 15th of February at £160 per person
On Arrival
Glass of Champagne On Arrival
Amuse Bouche
Maldon Oyster
Pomegranate | South Coast Sea Vegetables | Jackfruit Textures | Coconut Emulsion | Buddha’s Hand
Starter
Terrine of Aylesburry Duck
Fig Relish | Sauternes Jelly | Caperberries
Heritage Beetroot Tarte Tatin Rose
Caramelised Onion | Pedroni Balsamic | Burella | Pickled Beetroot
Main Course
Rhug Estate Fillet of Caernarfon Beef meets Cornish Saffron Butter Lobster
Truffled Pomme Anna Heart | Grilled Young Artichokes | Wilted Spinach | Sauce Bordelaise
English Heritage Vegetable Wellington
Port Glazed Salsify | Wilted Winter Greens | Grilled Roscoff Onion Sauce
Dessert
Valentine Treat
Bourbon Vanilla Mousse | Raspberry | Almond Sponge | Rose and Lychee Compôte
Valentines Petit Fours
Valentines Petit Fours
Rose from The Florist at The Savoy
Rose from The Florist at The Savoy