Every month we offer a ‘theme menu’, where we pair a wine producer with a set menu designed to showcase their offerings. We have matched white and red French Burgundies with black and white truffles and served Champagnes with Japanese-influenced cuisine.
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On Valentine’s Day, for instance, we start with oysters, offer a deliciously light but indugent selection of the freshest fish dishes, and finish with melting chocolate. And our Christmas a la carte is indulgently packed with cold-weather delights: truffles, roasted capon, guinea fowl and local pork with apples and prunes.