Upstairs By Tom Shepherd
Menu with Prices in the UK

Complete seasonal seven-course tasting menu with welcome snacks and petit fours served Wednesday to Friday lunchtimes.

Evening seven-course progression showcasing seasonal British game, line-caught fish, and signature snacks.

Flagship weekend tasting experience featuring Orkney scallop, dry-aged Aberdeen Angus beef, and signature desserts.

Bespoke plant-forward seven-course tasting menu celebrating heritage roots, wild mushrooms, and seasonal fruits (48h notice).

Dedicated seafood tasting progression featuring Orkney scallop, Cornish crab, wild Shetland halibut, and coastal garnishes.

Hand-cut raw beef fillet seasoned with fermented chilli emulsion inside a wafer-thin crisp beer tartlet.

Silky warm Hampshire Tunworth cheese mousse topped with aged parmesan crisp on a savoury shortbread base.

Whipped aged cheddar polenta fried golden and finished with shaved Périgord black truffle.

Warm glazed brioche-style pull-apart loaf served with aerated cultured butter and savoury yeast glaze.

Dehydrated and puffed free-range chicken skin dusted with vinegar powder and piped tarragon mayonnaise.

Chilled vibrant red cabbage soup balanced with aged red wine vinegar, cold-pressed rapeseed oil, and fresh horseradish sorbet.

Pan-roasted hand-dived Orkney scallop with spiced peanut satay, pickled mooli radish, coriander oil, and smoked pumpkin dashi.

Roasted pink Anjou quail breast paired with flaky puff-pastry leg sausage roll, salt-baked Devonshire swede, Kampot pepper, and quince.

Flaky line-caught Atlantic cod glazed in gentle tandoori butter with roasted squash puree, lime pickle, and curry leaf oil.

Poached wild Shetland halibut fillet with Cornish white crab, braised leek, and Champagne smoked caviar butter sauce.

35-day dry-aged prime sirloin over binchotan charcoal with braised beef cheek, bone marrow emulsion, and Madeira jus.

Crown-roasted Anjou squab pigeon with silky celeriac puree, pickled hedgerow blackberries, and thyme game jus.

Herb-crusted Herdwick lamb saddle with crispy lamb belly, jersey royals, wild garlic emulsion, and rosemary jus.

Slow-roasted celeriac ribbons folded through aged Acquerello rice with hazelnut praline and fresh winter truffle.

Refreshing palate-cleansing course combining Sicilian blood orange granita, aromatic yuzu gel, and sweet basil foam.

Velvety dark Madagascan chocolate delice layered with caramelised banana ice cream, miso caramel, and cocoa nib tuile.

Caramelised English Bramley apple tartlet on crisp puff pastry served with smoked vanilla bean ice cream.

Poached forced pink rhubarb with stem ginger parfait, toasted pistachio crumble, and hibiscus consommé.

Curated plate featuring Baron Bigod Brie, Colston Bassett Stilton, and Tunworth with fig chutney and sourdough crackers.

Seasonal sweet bites including salted caramel bonbons, passion fruit pâte de fruit, and warm brown-butter madeleines.

Five bespoke alcohol-free culinary pairings crafted in-house from fermented teas, botanical distillates, and seasonal fruit shrubs.

Five sommelier-selected glasses highlighting emerging boutique European and New World winemakers tailored to each course.

Five benchmark pours spanning Old World classics including Chablis Premier Cru, Rioja Reserva, and Sauternes.

Five rare cellar-aged pours featuring Grand Cru Burgundy, Barolo, and vintage prestige cuvée Champagne.

Crisp, fine-beaded Champagne with notes of white pear, brioche, and citrus zest served as an aperitif.

Award-winning West Sussex sparkling wine with toasted almond, green apple, and lively mineral acidity.

Small-batch Kentucky bourbon infused with roasted fig, dark muscovado syrup, and walnut bitters.

Craft botanical gin shaken with Japanese yuzu juice, elderflower cordial, and topped with dry tonic.

Mineral-driven Burgundy Chardonnay with crisp orchard fruit and saline finish ideal for shellfish courses.

Silky Merlot-dominant Bordeaux red with plum, cedar, and fine tannins suited to dry-aged beef.

House-fermented Yorkshire rhubarb shrub lengthened with sparkling spring water and wild rosehip.

Cold-brewed smoked tea balanced with tart British blackcurrant reduction and charred rosemary.

Citrus-forward distilled non-alcoholic spirit served over hand-cut ice with blood orange peel.

Chilled Hampshire chalk-filtered still spring water served tableside.

Crisp sparkling Hampshire mineral water with fine natural effervescence.

Freshly brewed ethical single-origin Arabica coffee served alongside seasonal petit fours.

Rich double-shot espresso extracted from freshly roasted dark-chocolate-toned beans.

Delicate hand-picked white tea buds scented overnight with fresh jasmine blossoms.

Naturally caffeine-free herbal tisane steeped from fresh garden peppermint and verbena leaves.

Double espresso textured with velvety steamed whole milk or oat milk alternative.