‘Christmas Bubbles’ – A special dinner with Charles Heidsieck

Presented by Simon Stockton and Paul Askew

November 23rd 2023 – 7pm arrival

£175 per person

Price includes 5 courses & 5 Champagnes.

ON ARRIVAL IN THE CELLARS BAR
A glass of Charles Heidsieck Brut Reserve champagne with a selection of Chef’s snacks

Amuse bouche served with Art School breads and kombu & oak-smoked raw milk butter

TO START
Wrapped fillet of chilled Loch Etive trout with King’s Imperial caviar, celeriac remoulade and horseradish
Charles Heidsieck, Blanc de Blancs N.V

INTERMEDIATE
Roast breast of salt-aged duck and miso-spiced croquette of confit leg with braised mooli, Brussels sprouts with pecans & pancetta and red onion puree
Charles Heidsieck, Rosé Réserve N.V

MAIN
Pan-roast Liverpool Bay seabass with pommes violette, hen-of-the-woods, romanesco, celeriac puree, roast chicken sauce and fish crackling
Charles Heidsieck, Brut Millésimé 2012 magnum

CHEESE
Cheese course from our British selection, served with quince, Peter Jones truffle-scented local honey and homemade fig & red onion chutney
Charles Heidsieck, Mise en Caves, 1990 from the magnum

92°, Hope Street blend coffee and petit fours

Additional minerals & other beverages to be charged upon consumption