Monday to Sunday Dinner

Three Courses £65
Four Courses £75

A Plate of House Charcuterie £10

First

Terrine of Partridge, Pear and Celeriac with Toasted Brioche
Tuna Tatare, Apple and Almonds
Soused Mackerel, White Gazpacho, Mirabelle Plum and Sweet Cicley
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Artichoke Barigoule with Charred Sweetcorn, Crispy Trompettes, Burrata Curds

Second

Fricasse of Regal Oysters, Celery, Coco Beans
New Season Ceps with Hand Cut Macaroni
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Scallop Stuffed Courgette Flower, Dressed Cornish Crab, Confit Fennel

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Scottish Halibut with a Blanquette of Shellfish, Fondue of Leeks
Monkfish Cooked on the Bone with Bouillabaisse Garnish
T-Bone of Herdwick Lamb, Ratatouille, Courgettes and Basil
Long Legged Grouse with Celeriac, Duck Liver, Figs And Cobnuts

Fourth

Salted Caramel Custard Tart
Brillat Savarin Cheesecake, Honey Roasted Apricot, Lemon Thyme
Blackberry Crumble Souffle, Vanilla Ice Cream
Fig Gateau Opera, Fig Leaf 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 House Charcuterie £10

First

Terrine of Partridge, Pear and Celeriac with Toasted Brioche
Tuna Tatare, Apple and Almonds
Soused Mackerel, White Gazpacho, Mirabelle Plum and Sweet Cicely
Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
Artichoke Barigoule with Charred Sweetcorn, Crispy Trompettes, Burrata Curds

Second

Fricasse of Regal Oysters, Celery, Coco Beans
New Season Ceps with Hand Cut Macaroni
Crispy Pigs Trotters, Sauce Gribiche and Crackling
Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil
Scallop Stuffed Courgette Flower, Dressed Cornish Crab, Confit Fennel

Third

Crisp Pork Jowl with Langoustine, Squash and Spiced Date
Scottish Halibut with a Blanquette of Shellfish and Leek Fondue
Monkfish Cooked on the Bone with Bouillabaisse Garnish
T-Bone of Herdwick Lamb, Ratatouille, Courgettes and Basil
Long Legged Grouse with Celeriac, Duck Liver, Figs and Cobnuts

Fourth

Salted Caramel Custard Tart
Brillat Savarin Cheesecake, Honey Roasted Apricot, Lemon Thyme
Blackberry Crumble Souffle, Vanilla Ice Cream
Fig Gateau Opera, Fig Leaf 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

Artichoke Barigoule with Charred Sweetcorn, Crispy Trompettes, Burrata Curds


Second

Salad of Heirloom Tomatoes, Aioli and Fennel Pollen

Third

New Season Ceps with Hand Cut Macaroni

Fourth

Blackberry Crumble Souffle, Vanilla Ice Cream
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