Monday to Sunday Lunch

Two Courses  30
Three Courses  40
Four Courses  50

House Charcuterie for two to share 10

First
Warm Winter Salad of Trinity Garden Vegetables
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Big Eye Tuna, Cornish Crab Salad, Apple and Smoked Almond Milk
Tartare of Angus Beef, Pickled Mushrooms, Smoked Bone Marrow, Daurenki Caviar  (5 Supp)

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Foie Gras Torchon, Blood Orange and Winter Leaves
Smoked Eel Pissaladiere, Red Wine, Garlic and Black Olive
Ravioli of Shellfish, Langoustine Soup, Boutrais Oyster

Third
Crisp Pork Jowl, Hazelnuts, Capers and Brown Butter
Pigeon from Bresse, Rainbow Chard, Blood Orange, Spiced Barbajuan
Roast Cod, Squid Ink Linguini, Sardine Bolognese
Brill baked on the bone, Sea Urchin, Pickled Dulse and Monks’ Beard

Fourth
Salt Caramel Custard Tart, Salt Caramel Ice Cream
Guernsey Yoghurt Cheesecake, Poached Yorkshire Rhubarb
Rum Baba, Madagascan Vanilla Cream, Semi Dried Grapes
Hot Chocolate Choux Pastry Tartlet, Pear, Olive Oil Ice Cream
A Plate of European 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 for two to share 10

First
Warm Winter Salad of Trinity Garden Vegetables
Soused Cornish Mackerel, White Gazpacho, Grapes, Tarragon
Big Eye Tuna, Cornish Crab Salad, Apple and Smoked Almond Milk
Tartare of Angus Beef, Pickled Mushrooms, Smoked Bone Marrow, Daurenki Caviar  (5 Supp)

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Foie Gras Torchon, Blood Orange and Winter Leaves
Smoked Eel Pissaladiere, Red Wine, Garlic and Black Olive
Ravioli of Shellfish, Langoustine Soup, Boutrais Oyster

Third
Crisp Pork Jowl, Hazelnuts, Capers and Brown Butter
Pigeon from Bresse, Rainbow Chard, Blood Orange, Spiced Barbajuan
Tournedos Rossini, January King Cabbage, Ratte Potato Mash  (8 Supp)
Roast Cod, Squid Ink Linguini, Sardine Bolognese
Brill baked on the bone, Sea Urcgin, Pickled Dulse and Monks’ Beard

Fourth
Salt Caramel Custard Tart, Salt Caramel Ice Cream
Guernsey Yoghurt Cheesecake, Poached Yorkshire Rhubarb
Rum Baba, Madagascan Vanilla Cream, Semi Dried Grapes
Hot Chocolate Choux Pastry Tartlet, Pear, Olive Oil Ice Cream

A Plate of European 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

 

Three Courses £55
Four Courses £68