Tresanton Blue
Specially created to celebrate Tresanton’s 25th birthday
by Salvatore Calabrese one of the world’s leading bartenders 

Sussex venison carpaccio, parsnip purée,
parsnip crisps, pickled girolles & baby beets
by Vincenzo Petrocco of The Star

Wild bass, lobster & octopus cioppino, polenta, wilted greens
by Paul Wadham of Tresanton

Lemon & passion fruit meringue tart, basil sorbet
&
Hazelnut praline mousse, chocolate feuilletine,
sorbet, orange, miso
by Tom Ewings of Endsleigh

 

Vegetarian & vegan alternatives are available.