The Led Burry
Overhead view of a plated tasting menu course

Food & Wine

The Tasting Menu

Autumn, Week Three

Nine courses, paced across roughly three hours. Menu changes weekly with market availability. Placeholder menu — replace with current season's dishes.

Amuse-Bouche

Charred leek ash, cultured cream, brown butter crumb.

Not Paired Served as the meal's opening gesture.

Hand-Dived Scallop

Cured scallop, brown shrimp, sea buckthorn, wild fennel oil.

Paired 2022 Chablis Premier Cru, Domaine Placeholder

Heritage Beetroot

Slow-roasted beetroot, smoked eel, horseradish, rye crumble.

Paired 2021 Alsace Riesling, Domaine Placeholder

Orkney Scallop & Kombu Broth

Dashi-poached scallop, seasonal greens, kombu butter.

Paired 2020 Jura Savagnin, Placeholder Vineyard

Cornish Turbot

Line-caught turbot, brown shrimp butter, sea herbs, verjus.

Paired 2019 White Burgundy, Placeholder Domaine

Aged Herdwick Lamb

Twelve-day aged loin, salt-baked celeriac, lamb jus, wild garlic.

Paired 2018 Northern Rhône Syrah, Placeholder Estate

Aged Cheddar & Quince

Twenty-four-month cheddar, quince paste, sourdough cracker.

Paired NV Tawny Port, Placeholder Quinta

Brown Butter & Honey

Brown butter custard, whipped honey, toasted oat crumble.

Paired 2021 Sauternes, Placeholder Château

Petits Fours

A final selection of house confections, served with coffee.

Not Paired Served with coffee or digestif.

Tasting menu £145 per person · Wine pairing £95 per person · Placeholder pricing.
We are happy to accommodate dietary requirements with advance notice.

Download Full Wine List (PDF)

Ready to dine?

Reserve your seat at the table.

Seatings are limited each evening to preserve the pace of the room.

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