Executive Chef Alexandre Nicolas worked with Easter staples such as the Soft boiled egg, artichoke and asparagus, or the Milk-fed lamb, seasonal vegetables, herb pesto and to finish the very impressive Dark chocolate Easter delight!

Easter Menu: 5-plate Menu including a Sloe Gin and White wine Kir, £55 per person incl. taxes, excl. service charge.

A La carte options will also be available on that day.