MENU
Head Chef Elliot Miller creates our lunch and dinner menu with the seasons in mind - using the very best ingredients available, showcased at their best. Changing the menu regularly, Elliot uses simple but exact cooking methods, and also offers daily specials.
Snacks
£2
Duck liver parfait & quince
£2
£20
Artisanal charcuterie and pâté board, cornichons & caperberries
£20
£21
Half a dozen Maldon rock oysters & chardonnay pickled shallots
£21
Starters
£17
Stracciatella, grilled green asparagus, rye bread & truffle dressing
£17
£20
Cornish crab ravioli, samphire, fennel, fine herbs, scallop & prawn bisque
£20
£16
Herefordshire beef tartare, pickled mushrooms, croutons & Caesar dressing
£16
£16
Mussel velouté, grilled focaccia, seaweed butter & persillade of Cornish mussels
£16
£16
Citrus cured trout, pomelo, pickled cucumber, rye bread, caperberries & dill mayo
£16
Mains
£32
Confit French duck leg, butter bean & Morteau sausage cassoulet
£32
£40
8oz rump steak, mesclun salad, rosemary fries & green peppercorn sauce
£40
£25
Spinach & ricotta tortelloni, fricassee of spring vegetables, wild garlic & goats curd
£25
£40
Lamb rump, sweetbread, aubergine, hasselback potato, sour cream & rosemary jus
£40
£38
Herb crusted pollock, brown shrimps, broccoli purée, purple sprouting & sauce vierge
£38
£38
Skrei cod, razor clams, kohlrabi, cucumber, seaweed potatoes, caviar & Champagne velouté
£38
Sides
£7
Grilled tenderstem & chimichurri
£7
£7
Skin on skinny fries & rosemary salt
£7
£7
Mesclun leaf salad, pickled onions & mustard vinaigrette
£7
Desserts
£10
Chocolate cremeux, brownie & orange sorbet
£10
£10
Banana financier, caramelised banana, pecan praline & salted caramel ice cream
£10
£10
Coconut, lemongrass and kafir lime parfait, pink guava, mango & passionfruit sorbet
£10
£22
Apple tarte tatin & clotted cream for 2 people
£22
£15
/
£20
Selection of seasonal French cheeses three types/ five types
£15
/
£20
