We are delighted to present our Tasting Menu to coincide with Rye Bay Scallop week which takes place between Saturday 23rd February and Sunday 3rd March.
To maximise your dining experience, this menu is for the enjoyment of the entire table to choose between the four-course menu or the six-course menu.
menu available between 18th February - 3rd March 2019
Tasting menu with wine pairings
West Mersea No.2 Pacific Rock Oyster au Naturel lemon wedge & shallot vinegar
Scallop Ceviche, lime, chilli, coriander and plantain crisps
2017 Dreissigacker Riesling, Rheinhessen, Germany
Pan-seared Scallops, sauce Américaine, crab & smoked pancetta pearl barley risotto
2017 Verdejo, Flor de Vetus, Rueda, Spain
Josper Roasted Scallops in the shell wild garlic & crème fraîche
2017 Côtes du Rhône Blanc, Domaine Tardieu-Laurent, Southern Rhône, France
Roast Pork Belly, seared scallops, red cabbage jam, Pernod jus
2014 Palazzo della Torre, Allegrini, Veneto, Italy
Rhubarb Panna Cotta, rhubarb sorbet
four courses £39.00 (£50 with wines)
six courses £59.00 (£75 with wines)
Wine is served in 100ml glasses. All dishes may contain traces of nuts.
Allergen information is available upon request from our front of house management team.
VAT included. A discretionary service of 10% will be added to your bill.