Amaretto, sour cherry gin, lemon juice, sugar syrup with sour cherries and ice.
The singing tea cup
Violet liqueur, rosso vermouth, earl grey, shaken with iced berries.
A taste of the season
Gimbals home made bread, balsamic syrup and olive oil
King Edward rosti with treacle braised ham hock, beetroot relish, poached egg and sweet mustard dressing.
Crispy coated Normandy camembert, black fig and onion jam, pedro ximenez dressing and toasted pine kernels.
Wye valley smoked salmon and haddock, lobster bisque risotto, samphire and basil.
Corn fed chicken breast, maple roasted streaky, sautéed Scottish girolles with baby broad beans and pinot grigio veloute.
Chocolate and ginger delice, with honeycomb.
Choice of cocktail, all five courses.
The whole table needs to participate in experiencing this taster menu