Monday to Sunday Lunch

Two Courses  30
Three Courses  40
Four Courses  50

House Charcuterie for two to share 10

First
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, Oscietra Caviar  (5 Supp)
Crisp Potato Tartlet, Vichyssoise of Asparagus and Spring Vegetables
~ with Gulls’ Egg  (5 Supp)

Second
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Rock Oysters; Champagne and Caviar, Cucumber Vinaigrette, Steamed Chawanmushi
Sardine Lasagna with Tomato Butter Sauce and Basil
Foie Gras Torchon, Sweet and Sour Endive, Date and Walnut

Third

St Brides Chicken, Broad Beans, Girolles and Sauce Albufera
Crisp Pork Jowl with Roast Langoustine, Peas, Apple and Black Garlic
T Bone of Herdwick Lamb, Courgette Provençal, Black Olive and Hung Yoghurt
Steamed Cornish Turbot, Norfolk Asparagus, Grapefruit and Warm Buttered Shrimps
Roast Orkney Scallops Veronique, Capers, Grapes and Cauliflower

Fourth

Salted Caramel Custard Tart
Peach Savarin
Paris Brest, Raw Cocoa Sorbet
Millefeuille of Gariguette Strawberries
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
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, Oscietra Caviar  (5 Supp)
Crisp Potato Tartlet, Vichyssoise of Asparagus and Spring Vegetables
~ with Gulls’ Egg  (5 Supp)

Second

Crispy Pigs Trotters, Sauce Gribiche and Crackling
Rock Oysters; Champagne and Caviar, Cucumber Vinaigrette, Steamed Chawanmushi
Sardine Lasagna with Tomato Butter Sauce and Basil
Foie Gras Torchon, Sweet and Sour Endive, Date and Walnut

Third

St Brides Chicken, Broad Beans, Girolles and Sauce Albufera
Crisp Pork Jowl with Roast Langoustine, Peas, Apple and Black Garlic
T Bone of Herdwick Lamb, Courgette Provençal, Black Olive and Hung Yoghurt
Steamed Cornish Turbot, Norfolk Asparagus, Grapefruit and Warm Buttered Shrimps
Roast Orkney Scallops Veronique, Capers, Grapes and Cauliflower

Fourth
Salted Caramel Custard Tart
Peach Savarin
Paris Brest, Raw Cocoa Sorbet
Millefeuille of Gariguette Strawberries
A Plate of European Cheeses

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

First
Crisp Potato Tartlet, Vichyssoise of Asparagus and Spring Vegetables
~ with Gulls’ Egg  (8 Supp)


Second
Risotto of Salted Courgette, Basil and Smoked Almond


Third
Linguine of Girolles, Tomato Buttter Sauce

Fourth
Salted Caramel Custard Tart
Peach Savarin
Paris Brest, Raw Cocoa Sorbet
Millefeuille of Gariguette Strawberries
A Plate of European Cheeses

Lunch
2 courses £30 / 3 courses £40 / 4 courses £50

Dinner
3 courses £55 / 4 courses £68

Vegan menu available by pre-request