Core By Clare Smyth
Menu with Prices in the UK

Clare Smyth's iconic seven-course showcase including Isle of Harris Scallop, Potato and Roe, Cornish Sea Bass, Herdwick Lamb, and Core Apple.

Dynamic seasonal tasting journey highlighting Langoustine & Wasabi Pea, Cornish Turbot, Highland Wagyu, and Raspberry Fool.

Seven-course vegan & vegetarian tasting menu celebrating salt-baked celeriac, chaga mushroom broth, and heritage British roots.

Choose starter, main course, and signature dessert from the seasonal dining card, accompanied by canapés, bread service, and petits fours.

Tailored three-course fine dining menu for younger guests featuring Potato & Roe, roast Herdwick lamb or chicken, and Core-teser.

Charlotte potato poached gently in seaweed butter, finished with warm dulse beurre blanc, crispy skin, smoked herring, and trout roe.

Hand-dived raw Hebridean scallop tartare served with crystal-clear sea vegetable consommé, sea aster, and cold-pressed rapeseed oil.

Poached Cornish blue lobster served with nutty British spelt risotto, Fenland celery, Selim pepper, and Oscietra caviar.

Sweet West Coast langoustine tail lightly steamed and paired with vibrant English pea velouté, finger lime, and gentle wasabi warmth.

Hand-picked white Dorset crab meat layered beneath paper-thin kohlrabi discs with freshly grated horseradish snow.

Wild spring morel stuffed with smoked duck mousse, paired with charred corner leek and restorative wild chaga mushroom consommé.

Seared Scottish Highland Wagyu striploin paired with poached Porthilly rock oyster, shallot tartlet, and rich bone marrow jus.

Roasted Lake District Herdwick lamb saddle and braised neck served with sweet garden peas, winter savory, and black cardamom jus.

Wild line-caught Cornish turbot fillet poached in brown butter with smoked Cornish mussels, red apple, cabbage, and crisp cider sauce.

Crisp-skinned wild Cornish sea bass served with sea fennel, sea buckthorn, and silky champagne oyster emulsion.

Organic Welsh venison loin roasted pink with pickled blackberries, celeriac purée, and dark chocolate game sauce.

Honey-and-spice glazed duck breast roasted on the crown with crisp duck leg pithivier and sharp damson glaze.

Whole celeriac baked in a sea-salt crust, carved tableside and dressed with aged hazelnut oil and shaved black truffle.

Slow-roasted crimson and golden beets layered with whipped smoked curd, pickled elderberries, and candied Kentish walnuts.

Crisp hen-of-the-woods mushroom glazed in fermented black garlic reduction with wild garlic oil.

Curated trolley of unpasteurised British & Irish cheeses—Stichelton, Baron Bigod, Aged Cheddar—with quince jelly and walnut crackers.

Freshly baked blistered potato and caramelised onion sourdough loaf served warm with whipped cultured Normandy butter.

Featherlight warm choux pastry puffs filled with 24-month aged Comté cheese custard and grated winter truffle.

Playful fine-dining bite paying tribute to London's East End eel heritage with crisp malt vinegar glaze.

Optional upgrade replacing or adding Core's signature Cornish lobster and Oscietra caviar course to your tasting journey.

Generous tableside shavings of fresh fragrant black winter truffle over Potato & Roe or main courses.

Hand-blown crisp sugar apple enclosing tart apple mousse, brown-butter toffee, and Somerset Pomona cider brandy.

Core's beloved nostalgic tribute to the British Malteser: crisp milk chocolate shell, aerated malt parfait, and hazelnut praline.

Sweet summer raspberries layered with chamomile cream, sweet woodruff sorbet, and Sauternes jelly.

Risen-to-order Comice pear soufflé poured tableside with aromatic lemon verbena crème anglaise.

Freshly baked honey-glazed madeleines served alongside caramelised milk chocolate bonbons and gooseberry tarts.

Silky toasted white chocolate ganache balanced by vibrant wild British sea buckthorn sorbet and buckwheat crunch.

Seven thoughtfully selected fine wines from boutique sustainable estates worldwide curated by Master Sommelier Gareth Ferreira.

Iconic collector vintages including Grand Cru Burgundy, Krug Champagne, and aged Bordeaux poured via Coravin.

Six bespoke house-fermented kombuchas, smoked pear shrubs, cold-brew oolong teas, and wild herb elixirs crafted to mirror wine structure.

Prestige cuvée Champagne pouring fine mousse, toasted brioche, candied citrus, and hazelnut complexity.

Zero-proof aperitif blending non-alcoholic garden botanicals, English elderflower cordial, green apple, and sparkling spring water.

Pure natural mineral water bottled from deep chalk strata beneath the Hampshire Test Valley countryside.

Single-orchard cold-pressed British Cox's Orange Pippin apple juice served chilled with crisp acidity.

Delicately sparkling house-cultured green tea ferment infused with ripe white peach and jasmine blossoms.

Fragrant muscatel Himalayan spring-harvest tea steeped tableside to precise temperature.

Whole fresh botanical leaves plucked daily and steeped in boiling spring water for digestive clarity.

Ethically sourced washed Ethiopian or Colombian specialty coffee brewed via V60 or double espresso.

Organic sparkling blend of 13 delicate white, jasmine, and Darjeeling teas with dry champagne-like finesse.

Fiery blend of three natural ginger roots served over hand-carved crystal ice with fresh lime wheel.