Knife & CorkscrewMenu
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The visual record.

Two chefs plating the opening course
First Course · Mise en Place
The brigade at the pass
The Pass · Private Residence
Chef plating lamb dishes
Service · The Taster
Rolled lamb with pea tartlet
Fish course with courgette and white bean
Amuse-bouche by candlelight
Amuse-bouche grid
Petits fours chocolate selection
Petits Fours · House Selection
Tartare tartlets with basil and crème fraîche
Canapés · Tartlets
Gougères dusted with parmesan and chives on a wooden board
Canapés · Gougères
Candlelit dining table set with tulips and glassware
The Table · Evening Setting
Asparagus, heritage tomato and crisp pancetta plate
Course · Garden Plate
The chefs at work in a private kitchen
Behind the Pass
Crisp dumplings with herb oil, pork belly and microgreens
Course · Dumplings
Venison with sorrel, celeriac and jus
Course · Venison
Plated beef course lined up for service
Service · Plated Beef
Focaccia and butter plated for every guest
Bread · Glazed Focaccia
Honeycomb tuile dessert with sorbet and berry coulis
Dessert · Honeycomb
Pea tartlet with shiso and pickled onion
Canapé · Pea Tartlet
Beef with asparagus, potato and red wine jus
Course · Beef & Asparagus
Beef fillet with pea purée and rösti plated for service
Service · The Pass
Lobster with bisque, apple and dill
Course · Lobster
Chef hosting guests at a private dining table
The Table · Hosted Service