Monday to Sunday Dinner

House Charcuterie to share 20

First

Vitello Tonnato
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Beef Tartare, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (5 Supp)
Potato Tartlet, White Beetroot with Smoked Eel, Apple and Horseradish

Second

Crispy Pigs Trotters, Sauce Gribiche and Crackling
Linguini of Champagne Poached Boutrais Oysters
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Vol au Vent of Snails Bourguignon, Smoked Lardo, Red Wine Garlic Puree

Third

Game Daily, Prune, Buttered Kale and Celeriac
Optional: Italian White Truffle  ( 5g  £20 supp)
Crisp Pork Jowl with Langoustine, Delica Pumpkin and Spiced Date
Loin and Belly of Lake District Lamb, Smoked Aubergine and Green Olive
Dover Sole Grenobloise, Cauliflower and Brown Shrimps
Wild Sea Bass, Bouillabaisse Sauce, Coco Beans and Morteau Sausage

Fourth
Salted Caramel Custard Tart
Gateau Opera, Raw Cacao Sorbet
Tartlet of Figs, Almond and Fresh Honeycomb
Croissant Millefeuille ‘Belle Helene’
A Plate of Androuet 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

 

Three Courses £55
Four Courses £68

Monday to Sunday Lunch

Two Courses  30
Three Courses  40
Four Courses  50

House Charcuterie to share 20

First
Vitello Tonnato
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Beef Tartare, Pickled Mushrooms, Smoked Bone Marrow, Oscietra Caviar  (5 Supp)
Crisp Potato Tartlet of White Beetroot with Smoked Eel, Apple and Horseradish

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Handmade Conchiglie, Cacio Pepe and Venison Ragu
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Vol au Vent of Snails Bourguignon, Smoked Lardo, Red Wine Garlic Puree

Third

Game Daily, Prune, Buttered Kale and Celeriac
Optional: Italian White Truffle  (5g  £20 supp)
Crisp Pork Jowl with Langoustine, Delica Pumpkin and Spiced Date
Loin and Breast of Lake District Lamb, Smoked Aubergine and Green Olive
Dover Sole Grenobloise, Cauliflower and Brown Shrimps
Wild Sea Bass, Bouillabaisse Sauce, Coco Beans and Morteau Sausage

Fourth

Salted Caramel Custard Tart
Gateau Opera, Raw Cacao Sorbet
Tartlet of Figs, Almond and Fresh Honeycomb
Croissant Millefeuille ‘Belle Helene’
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


First

Potato Tartlet, White Beetroot, Apple and Horseradish


Second

Vol au Vent of Girolles


Third
Linguine of Autumn Truffle


Fourth
Salted Caramel Custard Tart
Gateau Opera, Raw Cacao Sorbet
Tartlet of Figs, Almond and Fresh Honeycomb
Croissant Millefeuille ‘Belle Helene’
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