Monday to Sunday Lunch

Two Courses  30
Three Courses  40
Four Courses  50

House Charcuterie to share 10

First
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Tartare of Angus Beef, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (5 Supp)
Big Eye Tuna, Iberico Ham, Melon Gazpacho, Smoked Almonds
Crisp Potato Tartlet, Chilled Pea Vichyssoise, Graceburn
~ with Australian Winter Truffles  (9 Supp)

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Boutrais Oysters with Isle of Wight Tomatoes and Horseradish
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Warm Vol au Vent, Whipped Foie Gras, Cherries and Truffle

Third

St Brides Chicken, Broad Beans, Girolles and Sauce Albufera
Crisp Pork Jowl with Roast Langoustine, Sweetcorn, Apple and Black Garlic
Lake District Lamb, Spinach and Feta Babajuan, Red Wine Bagna Cauda
Wild Sea Trout, Gnocchetti, Deep Sea Mussels, Apple and Sorrel
Roast Orkney Scallops Veronique, Capers, Grapes and Cauliflower

Fourth

Salted Caramel Custard Tart
Salad of White Peaches from Tuscany, Confit Lemon, Peach Sorbet
Paris Brest, Milk Ice Cream
Millefeuille of English Strawberries
A Plate of Androuet 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 to share 10

First
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Tartare of Angus Beef, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (5 Supp)
Big Eye Tuna, Iberico Ham, Melon Gazpacho, Smoked Almonds
Crisp Potato Tartlet, Chilled Pea Vichyssoise, Graceburn
~ with Australian Winter Truffles  (9 Supp)

Second

Crispy Pigs Trotters, Sauce Gribiche and Crackling
Boutrais Oysters with Isle of Wight Tomatoes and Horseradish
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Warm Vol au Vent, Whipped Foie Gras, Cherries and Truffle

Third

St Brides Chicken, Broad Beans, Girolles and Sauce Albufera
Crisp Pork Jowl with Roast Langoustine, Sweetcorn, Apple and Black Garlic
Lake District Lamb, Spinach and Feta Babajuan, Red Wine Bagna Cauda
Wild Sea Trout, Gnocchetti, Deep Sea Mussels, Apple and Sorrel
Roast Orkney Scallops Veronique, Capers, Grapes and Cauliflower

Fourth
Salted Caramel Custard Tart
Salad of White Peaches from Tuscany, Confit Lemon, Peach Sorbet
Paris Brest, Milk Ice Cream
Millefeuille of English Strawberries
A Plate of Androuet Cheeses

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

 

Three Courses £55
Four Courses £68

First

Crisp Potato Tartlet, Chilled Pea Vichyssoise, Graceburn
~ with Australian Winter Truffles  (9 Supp)


Second

Vol au Vent of Smoked Aubergine, Spinach and Graceburn


Third
Linguine of Australian Winter Truffle


Fourth
Salted Caramel Custard Tart
Salad of White Peaches from Tuscany, Confit Lemon, Peach Sorbet
Paris Brest, Milk Ice Cream
Millefeuille of English Strawberries
A Plate of Androuet Cheeses

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

Dinner
3 courses £55 / 4 courses £68

Vegan menu available by pre-request