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