The Latymer

Braised octopus, sesame and miso. Wine Pairing: Gewürztraminer, Alois Lageder, Südtirol, Alto Adige, Italy, 2016

Salt-baked celeriac, rémoulade, lovage and Australian truffle. Wine Pairing: Anjou, Le Haut de la Garde, Château Pierre Bise, Loire Valley, France, 2015

Wild mushroom risotto, cep, truffle and parmesan. Wine Pairing: Krug, Grande Cuvée, Reims

Poached lobster, spiced Brixham crab and sauce Americaine. Wine Pairing: Pinot Noir Reserva, Maycas del Limari, Valle del Limari, Chile, 2016

Roasted loin of venison, cep, candied walnut and pickled pear. Wine Pairing: Château Poujeaux, Moulis en Médoc, Bordeaux, France, 2005

malt loaf and plum chutney - £16.50 Supplement

Cox apple and douglas fir doughnut

Chocolate délice, milk crumble and yoghurt sorbet. Wine Pairing: Maury, Lafage, Roussillon, France, 2015

Oyster emulsion, cured sea trout and sorrel granite

Salt-baked celeriac, rémoulade, lovage and Australian truffle

Seared scallops, spiced Brixham crab and sauce américaine

Roasted loin of venison, candied walnut and pickled apple

Blackberry and vanilla bavarois, fresh blackberries and yuzu

Salt-baked celeriac, rémoulade, lovage and Australian truffle. Wine Pairing: Chardonnay, Vidal, reserve, Hawkes Bay, New Zealand, 2015

Poached lobster, spiced Brixham crab and sauce Américaine

Traditional Beef Wellington, buttered kale and truffle creamed potatoes. Wine Pairing: Château Poujeaux, Moulis en Médoc, Bordeaux, France, 2005

Malt loaf and plum chutney - £16.50 Supplement

Plum Soufflé, fresh blackberries and yoghurt sorbet. Wine Pairing: Maury, Lafage, Roussillon, France, 2015