Tel: 423.266.1121

For booking groups of twelve or more, please refer to our functions page

Monday - Friday
10 am - 10:30 pm
9 am - 11 pm
9 am - 9 pm
Tel: 423.266.1121

Autumn Dining Menu*



Familiar flavours, foreign formation…

Altolandon Dona Leo, 2019, 13.5%, Manchuela DO – Spain



Foraging Pigeon

Salad of seared pigeon breast foraging charred sweetcorn, pearl barley, beetroot leaves; served with a breaded thigh bon bon.

Barton and Guestier Côtes du Rhône, 2021, 14%, Rhône Valley – France



Tusk & Scallops

Fresh Tusk amidst creamy bacon scallops on shallot puree, bacon crumb and topped with crispy sea vegetables.

Zaccagnini Verdicchio dei Castelli di Jesi, 2021, Jesi DOC – Italy



West Sussex Venison

Roast, seared & pithier of West Sussex Venison on cauliflower steak, parsnip puree & curly kale; served with a venison jus.

Vistamar Sepia Reserva Pinot Noir, 2021, 13.5%, Casablanca Valley – Chile




Nothing to cry about; Tea & Raspberry Pick-Me-Up…

Tenuta Il Cascinone Moscato D’Asti, 2015, 13%, Piedmont – North Western Italy


Pumpkin Pie

Pecans, oranges & pumpkins mingle under torched meringue & sugar webs.

D’A Muscat Reserve 2021, 15.5%, Astruc Malrus – Southern France



Dinner £55 pp                                                                                                                                                       Accompanying wine flight £35 pp


*Menu subject to some change if certain ingredients become unavailable or difficult to source.

*All allergies and intolerances are to be declared at the time of booking, alterations to the menu cannot be made at the time of dining.

Available Friday &
Saturday evenings

© 2021 Copyright Indulgentia Ltd

‘To have a positive impact on people’s wellbeing and to
help more people realise the value of individual wellness’
‘Every guest that visits shall experience something enriching
to their wellbeing and will want to return for more.’
‘Provide the service, product and experience that we ourselves
would expect to receive; if it isn’t good enough for us then it
isn’t good enough for our guests'