Monday to Sunday Lunch

Two Courses  30
Three Courses  40
Four Courses  50

House Charcuterie for two to share 10

First
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Crisp Potato Tartlet, Vichyssoise of Wild Garlic, Pickled Morels
Big Eye Tuna, Cornish Crab Salad, Apple and Smoked Almond Milk
Tartare of Angus Beef, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (5 Supp)

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Foie Gras Torchon, Spiced Dates, Candied Walnuts and Winter Leaves
Sardine Lasagna with Tomato Butter Sauce and Basil
Rock Oysters; Champagne and Caviar, Cucumber Vinaigrette, Steamed Chawanmushi

Third

St Brides Chicken with New Season Morels, Wild Garlic and Sauce Albufera
Crisp Pork Jowl with Roast Langoutine, Apple and Black Garlic
T-Bone of Herdwick Lamb, Provençal, Courgette, Black Olive and Hung Yoghurt
Roasted Hand Dived Orkney Scallops Veronique, Capers, Grapes and Cauliflower
Cornish Brill cooked in Sea Urchin Butter, Asparagus, Jersey Royals and Sauce Maltaise

Fourth
Salt Caramel Custard Tart, Salt Caramel Ice Cream
Poached Yorkshire Rhubarb, Guernsey Yoghurt Cheesecake
Warm Rum Soaked Baba, Citrus Salad, Madagascan Vanilla Cream
Paris Brest, Fresh Cocoa Sorbet
A Plate of European Cheeses

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


Monday to Sunday Dinner

House Charcuterie for two to share 10

First
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Crisp Potato Tartlet, Vichyssoise of Wild Garlic, Pickled Morels
Big Eye Tuna, Cornish Crab Salad, Apple and Smoked Almond Milk
Tartare of Angus Beef, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (5 Supp)

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Foie Gras Torchon, Spiced Dates, Candied Walnuts and Winter Leaves
Sardine Lasagna with Tomato Butter Sauce and Basil
Rock Oysters; Champagne and Caviar, Cucumber Vinaigrette, Steamed Chawanmushi

Third
St Brides Chicken with New Season Morels, Wild Garlic and Sauce Albufera
T-Bone of Herdwick Lamb, Provençal, Courgette, Black Olive and Hung Yoghurt
Crisp Pork Jowl with Roast Langoutine, Apple and Black Garlic
Roasted Hand Dived Orkney Scallops Veronique, Capers, Grapes and Cauliflower
Cornish Brill cooked in Sea Urchin Butter, Asparagus, Jersey Royals and Sauce Maltaise

Fourth
Salt Caramel Custard Tart, Salt Caramel Ice Cream
Poached Yorkshire Rhubarb, Guernsey Yoghurt Cheesecake
Warm Rum Soaked Baba, Citrus Salad, Madagascan Vanilla Cream
Paris Brest, Fresh Cocoa Sorbet
A Plate of European Cheeses

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

 

Three Courses £55
Four Courses £68

First
Crisp Potato Tartlet, Vichyssoise of Wild Garlic, Pickled Morels

Second
Risotto Primavera

Third
Linguine of Morels, Aged Parmesan

Fourth
Salt Caramel Custard Tart, Salt Caramel Ice Cream
Warm Rum Soaked Baba, Citrus Salad, Madagascan Vanilla Cream
Paris Brest, Fresh Cocoa Sorbet
A Plate of European Cheeses

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

Dinner
3 courses £55 / 4 courses £68

Vegan menu available by pre-request