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, Persimmon and Lovage
Terrine of Pheasant, Prune and Armangac with Toasted Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Artichokes, Ceps and Wiltshire Truffles

Second

Poached Regal Oysters, Celery, Coco Beans and Lovage
Hand Cut Macaroni with New Season Ceps and Parmesan
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Sardine Bolognese Raviolo, Red Mullet Veloute and Basil
Pot Roast Quail with Truffle, Celeriac and Hazelnuts

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
Roast Mallard with Spiced Carrot, Sauce Bigarade
Loin of Red Deer, Beetroot, Pickled Damsons and Treacle Bread
Cornish Monkfish, Baked Jerusalem Artichokes with Brown Shrimps and Bitter Leaves

Fourth

Salted Caramel Custard Tart
Tartlet of Poached Pears, Vanilla and Chocolate
Choux a la Creme, Milk Chocolate and Hazelnuts
Trinity  Financier, Sourdough Ice Cream, Green Mandarin Marmalade
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, Persimmon and Lovage
Terrine of Pheasant, Prune and Armangac with Toasted Brioche
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Salad of Artichokes, Ceps and Wiltshire Truffles

Second

Poached Regal Oysters, Celery, Coco Beans and Lovage
Hand Cut Macaroni with New Season Ceps and Parmesan
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Sardine Bolognese Raviolo, Red Mullet Veloute and Basil
Pot Roast Quail with Truffle, Celeriac and Hazelnuts

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
Roast Wild Mallard with Spiced Carrot, Clementine and Endive
Cornish Monkfish, Baked Jerusalem Artichokes with Brown Shrimps and Bitter Leaves
Loin of Red Deer, Beetroot, Pickled Damsons and Treacle Bread

Fourth

Salted Caramel Custard Tart
Tartlet of Poached Pears, Vanilla and Chocolate
Choux a la Creme, Milk Chocolate and Hazelnuts
Trinity  Financier, Sourdough Ice Cream, Green Mandarin Marmalade
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

Trinity Bread Financier, Sourdough Ice Cream, Green Mandarin Marmalade
Choux a la Creme, 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