Monday to Sunday Dinner

Three Courses £60
Four Courses £70

First

A Plate of House 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
Hand Cut Strozzapreti, Cornish White Crab, Monk’s Beard and Samphire
Spring Minestrone, Wild Garlic, Roast Chicken Consomme, Soft Pheasant Egg
Sardine Bolognese Raviolo, Red Mullet Soup and Basil
House Smoked Eel Pissaladiere, Grape Mustard, Red Wine Garlic

Third

Pigeon from Anjou, Salsify Gratin, Poached Pear and Walnut
Sirloin of Lake District Beef cooked on the bone, Fondant Vacherin, Sauce Bordelaise
Crisp Pork Jowl, Wild Garlic, White Asparagus, Turnip and Apple
Wild Turbot cooked on the bone ‘Bonne Femme’, New Season Morels, Creamed Ratte Potatoes
Cornish Cod ‘a la Grenobloise’, Cauliflower and Brown Shrimps

Fourth

Salted Caramel Custard Tart
Black Forest Gateau
Yorkshire Rhubarb with Set Vanilla Cream
Warm Blood Orange Canele, Speculaas Ice Cream
A Plate 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

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
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
Hand Cut Strozzapreti, Cornish White Crab, Monk’s Beard and Samphire
Spring Minestrone, Wild Garlic, Roast Chicken Consomme, Soft Pheasant Egg
Sardine Bolognese Raviolo, Red Mullet Soup and Basil
House Smoked Eel Pissaladiere, Grape Mustard, Red Wine Garlic

Third

Pigeon from Anjou, Salsify Gratin, Poached Pear and Walnut
Crisp Pork Jowl, Wild Garlic, White Asparagus, Turnip and Apple
Sirloin of Lake District Beef cooked on the bone, Fondant Vacherin, Sauce Bordelaise
Wild Turbot cooked on the bone ‘Bonne Femme’, New Season Morels, Creamed Ratte Potatoes
Cornish Cod ‘a la Grenobloise’, Cauliflower and Brown Shrimps

Fourth

Salted Caramel Custard Tart
Black Forest Gateau
Yorkshire Rhubarb with Set Vanilla Cream
Warm Blood Orange Canele, Speculaas Ice Cream
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

Onion and Sinodun Hill Tart, Grape Mustard, Red Wine Garlic


Third

Hand Cut Strozzapreti ‘Cacio e Pepe’


Fourth

Salted Caramel Custard Tart
Yorkshire Rhubarb with Set Vanilla Cream
Warm Blood Orange Canele, Speculaas Ice Cream
A Selection of ‘Abondance’ Cheese

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

Dinner
3 courses £60 / 4 courses £70

Vegan menu available by pre-request