The Green

Settle into one of the exclusive eight seats at this chef’s table for a dining experience that celebrates the rich bounty of the region. Chef Karl Martin-Boulton, alongside restaurant manager and sommelier Drew Cohen, crafts each course right before your eyes, inviting guests to engage with the culinary process. The menu, which evolves daily, reflects a steadfast dedication to sustainability and the finest local ingredients. You will start your journey with a delectable chef’s snack, perhaps a tiny lamb pie with hay-smoked yoghurt, chive mayo and black garlic ketchup, expertly paired with a vintage brut cuvée. As the evening unfolds over six thoughtfully curated courses, you’ll find just enough room for the grand finale that may use simple Granny Smith apples, but when paired with sorrel mayo, parsnip and an egg custard becomes a delightful exploration of flavour and texture, showcasing how simple ingredients can create an extraordinary culinary experience.