Monday to Sunday Dinner

Three Courses £60
Four Courses £70

First

A Plate of House Cured Charcuterie
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Beef Tartare, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (10 Supp)
Stracciatella Curds, Artichoke Barigoule, Blood Orange Salad, New Season Olive Oil
Foie Gras Torchon, Castelfranco, Pear and Mead

Second

Crispy Pigs Trotters, Sauce Gribiche and Crackling
Warm Norfolk Asparagus, Iberico Ham Polonaise, Smoked Eel Beurre Blanc
Hand Cut Strozzapreti, Cornish White Crab, Monk’s Beard and Samphire
Spring Minestrone, Wild Garlic, Soft Pheasant Egg, Roast Chicken Consomme
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil

Third

Livered Pigeon from Anjou ‘a l’orange
Sirloin of Lake District Beef cooked on the bone, Fondant Vacherin, Sauce Bordelaise
Crisp Pork Jowl, Wild Garlic, Asparagus, Turnip and Apple
Wild Turbot ‘Bonne Femme’, New Season Morels, Creamed Ratte Potatoes
Fillet of Red Mullet, Octopus and Chickpea, Bouillabaisse, Salted Courgette

Fourth

Salted Caramel Custard Tart
Canele, Blood Orange and Speculaas Ice Cream
Warm ‘Trinity’ Chocolate Tart, Hazelnut Praline, Raw Cacoa Sorbet
Warm Rum Savarin, Alfonso Mango, Passionfruit
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 Cured Charcuterie
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Beef Tartare, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (10 Supp)
Stracciatella Curds, Artichoke Barigoule, Blood Orange Salad, New Season Olive Oil
House Made Boudin Noir, Castelfranco, Pear and Mead

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Warm Norfolk Asparagus, Iberico Ham Polonaise, Smoked Eel Beurre Blanc
Hand Cut Strozzapreti, Cornish White Crab, Monk’s Beard and Samphire
Spring Minestrone, Wild Garlic, Roast Chicken Consomme, Soft Pheasant Egg
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil

Third

Livered Pigeon from Anjou ‘a l’orange
Sirloin of Lake District Beef cooked on the bone, Fondant Vacherin, Sauce Bordelaise
Crisp Pork Jowl, Wild Garlic, Asparagus, Turnip and Apple
Wild Turbot ‘Bonne Femme’, New Season Morels, Creamed Ratte Potatoes
Fillet of Red Mullet, Octopus and Chickpea, Bouillabaisse, Salted Courgette

Fourth
Salted Caramel Custard Tart
Canele, Blood Orange and Speculaas Ice Cream
Warm ‘Trinity’ Chocolate Tart, Hazelnut Praline, Raw Cacoa Sorbet
Warm Rum Savarin, Alfonso Mango, Passionfruit
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

Stracciatella Curds, Artichoke Barigoule, Blood Orange Salad, New Season Olive Oil


Second

Spring Vegetable Minestrone, Wild Garlic and Soft Pheasant Egg


Third

Hand Cut Strozzapreti, New Season Morels, Aged Parmesan


Fourth

Salted Caramel Custard Tart
Warm Trinity Chocolate Tart, Hazelnut Praline and Raw Cacoa Sorbet
Alfonso Mango Savarin, Passionfruit, Coconut Sorbet
Warm Blood Orange Canele, Speculaas Ice Cream
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