Supper Eleven

Curious diners gathered from across the city to welcome the change of seasons and flavours and enjoy the Charlie and Evelyn's Table experience.

To welcome Button mushrooms, butternut puree

Smoked salmon mousse, homemade oat biscuits

To amuse Sweetcorn soup, truffled popcorn

To start Beetroot, Buffalo mozzarella, orange

To follow Black pepper, poppy seed venison, sweetcorn puree, Chantenay carrots, port wine jus

To finish Pears, green ginger wine, blackberries, creme fraiche.