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, Hoshigaki, Castelfranco, Pear and Mead

Second

Crispy Pigs Trotters, Sauce Gribiche and Crackling
Hand Cut Macaroni ‘Albufera’
Linguini of Boutrais Oysters, Champagne Sauce and Cucumber
Sardine Bolognese Raviolo, Red Mullet Soup and Basil
House Smoked Eel Pissaladiere, Grape Mustard, Red Wine Garlic

Third

Pigeon from Anjou, Roast Salsify, Poached Pear and Celeriac
Sirloin of Lake District Beef cooked on the bone, Fondant Vacherin, Sauce Bordelaise
Crisp Pork Jowl, Tarte Fine of Endive, Salt Baked Quince
Cornish Cod ‘a la Grenobloise’, Cauliflower and Brown Shrimps
Dover Sole baked in Truffle Butter ‘Bonne Femme’

Fourth

Salted Caramel Custard Tart
Choux a la Creme ‘Religieuse’
Yorkshire Rhubarb with Set Vanilla Cream
Warm Blood Orange Canele, Speculaas Ice Cream
A Plate of Abondance 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
Vitello Tonnato
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 Pasta of the Day
Sardine Bolognese Raviolo, Red Mullet Soup and Basil
House Smoked Eel Pissaladiere, Grape Mustard, Red Wine Garlic

Third

Game Daily, Prunes, Parsley Root and Cobnuts
Crisp Pork Jowl with Langoustine, Delica Pumpkin and Spiced Date
Sirloin of Lake District Beef cooked on the bone, Fondant Vacherin, Sauce Bordelaise
Cornish Cod ‘a la Grenobloise’, Cauliflower and Brown Shrimps
Dover Sole baked in Truffle Butter ‘Bonne Femme’

Fourth

Salted Caramel Custard Tart
Choux a la Creme ‘Religieuse’
Yorkshire Rhubarb with Set Vanilla Cream
Warm Blood Orange Canele, Speculaas Ice Cream
A Selection of ‘Abondance’ 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 Tartlet


Third
Linguini of Cacio e Pepe


Fourth

Salted Caramel Custard Tart
Choux a la Creme ‘Religieuse’
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