We're dishing up the best the season has to offer with produce from field and coast in a 4-course egg-stravaganza.
Snack on bright pink Beetroot-Pickled Quail's Eggs, then share Black Bream and Queenie Scallops, before tucking into Sweet Cured Lamb Shoulder. Finish with Kentish Forced Rhubarb alongside White Chocolate Mousse.
To accompany this feast, we've concocted a special Easter Sour Cocktail - Discarded Banana Peel Rum, White Cacao Liqueur, Lemon Juice, Egg White, Chocolate Bitters.
You can view our full menu here (vegetarian option available)
We've made the booking process easier than an egg hunt, just click on this dedicated link!
We look forward to hosting you.