Monday to Sunday Lunch

Three Courses  £45
Four Courses  £55

First

Tuna Tartare, Apple and Almonds
Soused Mackerel, White Gazpacho, Pickled Rhubarb and Apple Marigold
Terrine of Pheasant, Prune and Pistachios with Toasted Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds

Second

Seaweed Gnocchetti with Lemon, Buttered Sea Vegetables and Lovage
Croustillant d’oeuf de Caille, Sauce Divine
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Pot Roast Quail with Truffle, Celeriac and Hazelnuts
Raviolo of Whipped Ricotta, Duck Egg and Spinach with Pine Nut Brown Butter Velouté

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
Fillet of Lake District Beef with a Tartlet of Chestnuts, Artichokes and Truffle, Sauce Perigord (7 Supp)
Fillet of Cornish Cod, Monk’s Beard, Bottarga, Roasted Salsify Veloute
Maitaki Mushroom Cooked over Coals with Smoked Celeriac and Pickled Meat Radish

Side of Potato Boulangere 10

Fourth

Salted Caramel Custard Tart
Chocolate Souffle and Milk Ice Cream
Blood Orange Vacherin
Chocolate and Mandarin
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 making 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 Dinner

Three Courses £65
Four Courses £75

A Plate of Trinity Cured Meats 10

First

Tuna Tartare, Apple and Almonds
Soused Mackerel, White Gazpacho, Pickled Rhubarb and Apple Marigold
Terrine of Pheasant, Prune and Pistachios with Toasted Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Warm Salad of Chestnuts, Jerusalem Artichoke and Truffle

Second

Seaweed Gnocchetti with Lemon, Buttered Sea Vegetables and Lovage
Croustillant d’oeuf de Caille, Sauce Divine
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Pot Roast Quail with Truffle, Celeriac and Hazelnuts
Raviolo of Whipped Ricotta, Duck Egg and Spinach with Pine Nut Brown Butter Velouté

Third

Game Daily
Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Halibut Baked in Truffle Butter, Caramelised Cauliflower
Beef Short Rib, Carrot and Smoked Bone Marrow
Cornish Monkfish, Baked Jerusalem Artichoke with Brown Shrimps and Bitter Leaves

Fourth

Salted Caramel Custard Tart
Chocolate Ganache, Coconut Sorbet
Blood Orange Vacherin
Chocolate Souffle and Milk Ice Cream
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 making 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

First

Warm Salad of Chestnuts, Jerusalem Artichoke and Truffle

Celeriac and Piedmontese Hazelnut Risotto


Second

Croustillant d’oeuf de Caille, Sauce Divine

Raviolo of Whipped Ricotta, Duck Egg and Spinach with Pine Nut Brown Butter Velouté

Third

Seaweed Gnocchetti with Lemon, Buttered Sea Vegetables and Lovage

Hand Cut Macaroni with Winter Chanterelles and Macadamia Nuts

Fourth

Salted Caramel Custard Tart
Chocolate Ganache, Coconut Sorbet
Blood Orange Vacherin
Chocolate Souffle and Milk Ice Cream
A Selection of Artisan Cheese

Lunch
3 courses £45/ 4 courses £55

Dinner
3 courses £65 / 4 courses £75

Vegan menu available by pre-request