Monday to Sunday Dinner

Three Courses £65
Four Courses £75

A Plate of Trinity Cured Meats £10

First

Tuna Tatare, Apple and Almonds
Soused Mackerel, White Gazpacho, Mirabelle Plum and Sweet Cicley
Terrine of Partridge, Pear and Celeriac with Toasted Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Artichokes, Ceps and Wiltshire Truffles

Second

Fricasse of Regal Oysters, Celery, Coco Beans and Lovage
New Season Ceps with Hand Cut Macaroni
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Pot Roast Quail, Creamed Corn, Autumn Truffle

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Scottish Halibut with a Blanquette of Shellfish, Fondue of Leeks
Cornish Monkfish, Baked Jerusalem Artichokes with Brown Shrimps and Bitter Leaves
Sika Deer Loin, Beetroot, Pickled Damsons and Treacle Bread
Long Legged Grouse with Celeriac, Duck Liver, Figs And Cobnuts

Fourth

Salted Caramel Custard Tart
Tartlet Belle Helene, Vanilla and Chocolate
Choux a la Crème, Milk Chocolate and Hazelnuts
Blackberry Crumble Souffle, Vanilla Ice Cream
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 confirming 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 Lunch

Two Courses  35
Three Courses  45
Four Courses  55

A Plate of Trinity Cured Meats £10

First

Tuna Tatare, Apple and Almonds
Soused Mackerel, White Gazpacho, Mirabelle Plum and Sweet Cicely
Terrine of Partridge, Pear and Celeriac with Toasted Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Artichokes, Ceps and Wiltshire Truffles

Second

Fricasse of Regal Oysters, Celery, Coco Beans and Lovage
New Season Ceps with Hand Cut Macaroni
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Pot Roast Quail, Creamed Corn, Autumn Truffle

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Scottish Halibut with a Blanquette of Shellfish and Leek Fondue
Cornish Monkfish, Baked Jerusalem Artichokes with Brown Shrimps and Bitter Leaves
Sika Deer Loin, Beetroot, Pickled Damsons and Treacle Bread
Long Legged Grouse with Celeriac, Duck Liver, Figs and Cobnuts

Fourth

Salted Caramel Custard Tart
Tartlet Belle Helene, Vanilla and Chocolate
Choux a la Crème, Milk Chocolate and Hazelnuts
Blackberry Crumble Souffle, Vanilla 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. 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 Artichokes, Ceps and Wiltshire Truffles


Second

Delica Pumpkin, Macadamia Nuts, Date

Third

Hand Cut Macaroni with Truffle Cacio e Pepe

Fourth

Blackberry Crumble Souffle, Vanilla Ice Cream
Choux a la Crème, Milk Chocolate and Hazelnuts
Tartlet Belle Helene, Vanilla and Chocolate
Salted Caramel Custard Tart
A Selection of Artisan Cheese

Lunch
2 courses £35 / 3 courses £45 / 4 courses £55

Dinner
3 courses £65 / 4 courses £75

Vegan menu available by pre-request