Customers will be offered a gin & elderflower mojito on arrival. They will then dine on a set menu of seasonal dishes, starting with baked sea trout served with crumbed crab balls, crispy capers, herb salad, spring onion salsa and a hollandaise sauce, followed by roasted spring lamb rump, British asparagus and mint salsa verde served with Jersey Royal potatoes and dressed watercress. Black forest dessert will round off the meal on a sweet note. All of the dishes will be served with matched wines.

BOOKING INFORMATION
For more information, please contact the Forth Floor team:
Call +44 131 524 8350
Email forthfloor.reservations@harveynichols.com
Tickets can be booked on Eventbrite