Enjoy a seasonal three-course menu cooked by our Head Chef, Ed Forest Brown, celebrating the best of local produce.
Your evening begins with a canapé and a sparkling welcome glass of fizz, followed by a beautifully curated menu built for colder nights.
Confit duck rösti and golden saffron arancini, caramelised celeriac with black truffle, or smoked mackerel on toasted sourdough start the evening. Mains include pan-fried duck with spiced port or pumpkin and sage ravioli in brown butter, all finished with a classic Bean Theory tiramisu — the perfect end to a crisp, cosy evening.
