–tasting MENU –

At the Walrus, we believe the best dining experiences start with the freshest ingredients in our kitchen. Our menus are designed around seasonality and may change throughout the seasons. We are also incredibly proud to source produce, meats, and seafood at their peak from local farms and trusted suppliers from farm to fork in the most seasonal, sustainable way.

Tasting Menu

Selection of snacks from the kitchen.

Homemade Japanese milk bread and miso butter.

LAMB PASTRAMI

  Sliced leg of lamb, anchovy and olive dressing,

Exmoor caviar.

   igt, critone, calabria, librandi, italy.

fricasse          

 summer vegetables, morel mushroom, potato gnocchi,

& shropshire truffle.                                                   

  matetic eq quartz, Chardonnay , chile.

raviolo                                                                       

 Crab and Scallop raviolo, Shellfish bisque & citrus crème fraiche.                                                 

Langmeil, Three Gardens, Australia.

FILLET OF BEEF

    Herefordshire beef fillet, red wine shallot and water cress.     

Pinot Noir, Pfalz, Germany.

CHEESE COURSE (OPTIONAL) £12
Selection of British cheeses, crackers, and homemade chutney. 
LBV Porto, late bottle vintage, 2019.(£5)

cherry 

baked yoghurt, pickled cherries, cherry sorbet, pistacio foam 

Domaine de valcrocs, banuyls-rimage, France

CHOCOLATE

Torta caprese, smoked almonds, cream cheese ice cream, amaretto.

Emilio Hidalgo, Pedro Ximenez, Jerez, Spain.

£70 per person

£110 per person with wine flight

£105 per person with soft flight (inc. non-alcoholic wines and mocktails)

( Also available on Saturday lunch )