We look forward to hosting our first gathering at Prithvi in Cheltenham where dishes are inspired by classic Indian flavours and textures but are presented in a deconstructed, eye-catching modern manner. Jay and his team have proposed the paired menu below and an alternate vegetarian menu with pairings. The Pescatarian offering will be Scottish Halibut, mussels , fennel in place of the beef.

22nd February 2024

CRAB & SCALLOP RAVIOLO Avruga caviar, curry beurre blanc Collet Champagne Demi-sec, NV V ENGLISH SQUASH confit Burford Brown egg yolk, sweet and sour onions, autumn truffle Gamet, Rive Droite, Blanc de Noirs, Brut N.V.

CURRIED CAULIFLOWER VELOUTÉ black garlic, tamarind, puffed potato Sileni Pinot Gris, Hawke’s Bay, 2022, New Zealand

DRY-AGED FILLET OF BEEF bone marrow dumpling, tenderstem, broccoli hariyali Consensus, Pinot Noir-Touriga Lisboa, 2019, Portugal V SAVOY CABBAGE masala fig, blue cheese, alliums Vouvray, Demi-Sec, Les Argiles, Domaine de la Rouletiere, 2022, Loire, France

CARAMELIA CHOCOLATE Marsala, ginger beer, raisins Sanchez Romate, Pedro Ximenez, Cardenal Cisneros, Spain