Monday to Sunday Dinner

Three Courses £60
Four Courses £70

First

A Plate of House Charcuterie
Tuna Tatare, Apple and Almonds
Soused Mackerel, White Gazpacho, Grapes and Tarragon
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Artichoke Barigoule with Broad Beans, Lovage and Stracciatella Curds

Second

Grilled Cornish Squid, Salad of Heirloom Tomatoes
Hand Cut Strozzapreti Pasta with New Season Scottish Girolles
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Raviolo Milanese
Scallop Stuffed Courgette Flower, Dressed Cornish Crab, Confit Fennel

Third

Brill Baked on the Bone in Black Olive Butter, Warm Salad Niçoise
Scottish Halibut with a Blanquette of Shellfish, Fondue of Leeks
Monkfish Cooked on the Bone, Bouillabaisse Garnish
T-Bone of Herdwick Lamb, Ratatouille, Courgettes and Basil
Anjou Pigeon, Moroccan Spices, Apricot and Cashew Hummus

Fourth

Fourth

Brillat Savarin Cheesecake, Honey Roasted Apricot, Lemon Thyme
Raspberry and White Chocolate Souffle, Ripple Ice Cream
Yoghurt Panna Cotta, Peaches, Rose and Lemon Verbena
Salted Caramel Custard Tart
A Selection of Artisan Cheese

We make seven whole Tarte Tatin’s per day, if you would like to reserve one please let us know when confirming your reservation. We offer a small size for two guests and a large size for four guests to share.

A Whole Tarte Tatin for two to share, Prune and Armagnac Ice Cream

Monday to Sunday Lunch

Two Courses  30
Three Courses  40
Four Courses  50

First

A Plate of House Charcuterie
Tuna Tatare, Apple and Almonds
Soused Mackerel, White Gazpacho, Grapes and Tarragon
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Artichoke Barigoule with Broad Beans, Lovage and Stracciatella Curds

Second

Grilled Cornish Squid, Salad of Heirloom Tomatoes
Hand Cut Strozzapreti Pasta with New Season Scottish Girolles
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Raviolo Milanese
Scallop Stuffed Courgette Flower, Dressed Cornish Crab, Confit Fennel

Third

Brill Baked on the Bone in Black Olive Butter, Warm Salad Niçoise
Scottish Halibut with a Blanquette of Shellfish and Leek Fondue
Monkfish Cooked on the Bone, Bouillabaisse Garnish
T-Bone of Herdwick Lamb, Ratatouille, Courgettes and Basil
Anjou Pigeon, Moroccan Spices, Apricot and Cashew Hummus

Fourth

Brillat Savarin Cheesecake, Honey Roasted Apricot, Lemon Thyme
Raspberry and White Chocolate Souffle, Ripple Ice Cream
Yoghurt Panna Cotta, Peaches, Rose and Lemon Verbena
Salted Caramel Custard Tart
A Selection of Artisan Cheese

We make seven whole Tatin’s per day, if you would like to reserve one please let us know when confirming your reservation

A whole Tarte Tatin for two to share, Prune and Armagnac Ice Cream


First

Artichoke Barigoule with Broad Beans, Lovage and Stracciatella Curds


Second

Salad of Heirloom Tomatoes, Aioli and Fennel Pollen


Third

Hand Cut Strozzapreti of New Season Girolles


Fourth

Raspberry and White Chocolate Souffle, Ripple Ice Cream
Salted Caramel Custard Tart
A Selection of Artisan Cheese

Lunch
2 courses £30 / 3 courses £40 / 4 courses £50

Dinner
3 courses £60 / 4 courses £70

Vegan menu available by pre-request