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
Galantine of  Chicken, Morels, Wild Garlic and Warm Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds

Second

Seaweed Gnocchi, Buttered Sea Vegetables, Lemon and Lovage
Maitake Mushroom Cooked over Coals with Smoked Celeriac and Pickled Meat Radish
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Quail Kiev, Wild Garlic and Morels, Supreme Sauce
Raviolo of Whipped Ricotta, Duck Egg, Spinach and Pine Nut

Third

Cornish Cod, Monk’s Beard, Bottarga and Veloute of Clams
Crisp Pork Jowl, Crown Squash, Aubergine and Spices
Roasted Sutton Hoo Chicken, White Asparagus, Sauce Vin Jaune
Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
Loin of Rose Veal, Smoked Bone Marrow, Salsify and Soubise

Side of Potato Boulangere 10

Fourth

Salted Caramel Custard Tart
Chocolate Souffle, Raw Cacoa Sorbet
Bergamot Meringue, Raisin and Oxidised White Burgundy Sorbet
Yorkshire Rhubarb, Custard Ice Cream, Ginger Parfait
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
Galantine of Chicken, Morels, Wild Garlic and Warm Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds

Second

Seaweed Gnocchi, Buttered Sea Vegetables, Lemon and Lovage
Maitake Mushroom Cooked over Coals with Smoked Celeriac and Pickled Meat Radish
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Quail Kiev, Wild Garlic and Morels, Supreme Sauce
Raviolo of Whipped Ricotta, Duck Egg, Spinach and Pine Nut

Third

Cornish Cod, Monk’s Beard, Bottarga and Veloute of Clams
Crisp Pork Jowl, Crown Squash, Aubergine and Spices
Roasted Sutton Hoo Chicken, White Asparagus, Sauce Vin Jaune
Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
Loin of Rose Veal, Smoked Bone Marrow, Salsify and Soubise

Fourth

Salted Caramel Custard Tart
Chocolate Souffle, Raw Cacoa Sorbet
Bergamot Meringue, Raisin and Oxidised White Burgundy Sorbet
Yorkshire Rhubarb, Custard Ice Cream, Ginger Parfait
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

Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds


Second

Raviolo of Whipped Ricotta, Duck Egg, Spinach and Pine Nut

Third

Seaweed Gnocchi,  Buttered Sea Vegetables, Lemon and Lovage

Fourth

Salted Caramel Custard Tart
Chocolate Souffle, Raw Cacoa Sorbet
Bergamot Meringue, Raisin and Oxidised White Burgundy Sorbet
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