Restaurant Six will be open on Thursday evenings from 8 to 22 December, in addition to our regular Friday, Saturday and Sunday services, as festive flavours take centre-stage in Head Chef Harvey Perttola’s new menu.
Seasonal staples such as mulled wine, panettone, cranberry and clementine are reimagined in the refreshed selection, which is available to view below.
Browse our latest availability and make your reservation here…
À la Carte (Thurs, Fri & Sat)
Starters
Roasted diver scallop, dulse, turnip, apple, sea herbs. £17
Cured salmon, smoked salmon mousse, cucumber, crème fraîche, caviar. £15
Game terrine, poached prune, shimeji, piccalilli. £15
Chicken liver parfait, blackberry, walnut, toasted brioche. £15
Heritage beetroot tartare, kidderton ash, celery, granary. £14
Sautéed wild mushrooms, Isle of Mull cheddar, truffle, parsley, mushroom consommé. £14
Mains
Venison, red cabbage, salsify, maitake, black garlic. £40
Duck, heritage carrot, spiced date, fennel pollen. £38
Cod, lentil dahl, cauliflower, golden raisin. £32
Turbot, potato, brassicas, lemon, caviar & champagne sauce. £34
Jerusalem artichoke risotto, crisp hens’ egg, pine nuts, tarragon. £29
Butternut squash, spinach & ricotta wellington, crushed swede, roasted onion. £29
Selection of seasonal vegetables. £4.50 each
Desserts
Clementine bavarois, mulled wine, cinnamon, oat sable. £14
Dark chocolate crémeux tart, marshmallow, pine. £14
Cranberry curd, panettone, brandy, custard granita. £12
Spiced plum & vanilla terrine, stem ginger, almond, marzipan. £14
Apple tart tatin, hibiscus, thyme, clotted cream. £14
Selection of British cheeses, quince, chutney & lavosh crackers. £16
Petit fours. £6
Sunday Lunch
£36 two courses / £42 three courses
Starters
Cured salmon, smoked salmon mousse, cucumber, crème fraîche, caviar
Game terrine, poached prune, shimeji, piccalilli
Chicken liver parfait, blackberry, walnut, toasted brioche
Heritage beetroot, pear & radicchio salad, kidderton ash, aged balsamic
Jerusalem artichoke risotto, pine nuts, tarragon, Berkswell
Mains
Roast beef rump cap, horseradish gel & Yorkshire pudding
Roast pork belly, burnt apple & Yorkshire pudding
Roast chicken breast, bread sauce & Yorkshire pudding
Fish dish of the day
Butternut squash, spinach & ricotta wellington & Yorkshire pudding
Selection of sides
Desserts
Clementine bavarois, mulled wine, cinnamon, oat sable
Dark chocolate cremeux tart, marshmallow, pine
Cranberry curd, panettone, brandy, custard granita
Spiced plum & vanilla terrine, stem ginger, almond, marzipan
Three British cheeses, chutney, quince, selection of crackers. £5 supplement
Petit fours. £6