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
£16
Burrata, green olives, almonds, rocket pesto & blood orange vinaigrette
£16
£19
Cornish crab raviolo, fennel, samphire, fine herbs, scallop & prawn bisque
£19
£17
Braised venison, pork and veal ragu, fresh tagliatelle pasta & aged parmesan
£17
£16
Herefordshire beef tartare, pickled mushrooms, horseradish crème & croutons
£16
£17
Stone bass tartare, avocado, jalapeño jam, red onion, cucumber & lime vinaigrette
£17
Mains
£25
Truffle tortelloni, butternut squash, Jerusalem artichoke, kale & truffle butter
£25
£36
Duck breast, confit leg pastilla, bulgar wheat, Tokyo turnip, blood orange & duck jus
£36
£40
Beef rump, braised short rib, smoked pomme purée, carrot, cavolo nero & red wine jus
£40
£36
Chargrilled stone bass, gnocchi, cauliflower, salsify, chanterelles & chicken butter sauce
£36
£38
Skrei cod, razor clams, kohlrabi, cucumber, seaweed potatoes, caviar & Champagne velouté
£38
£26.50
Lunch Special: 6oz sirloin steak, rosemary fries & Café de Paris butter
£26.50
Sides
£7
Skin on skinny fries & rosemary salt
£7
£7
Buttered seasonal cabbages & maple glazed chestnuts
£7
£7
Mesclun leaf salad, pickled onions & mustard vinaigrette
£7
Desserts
£10
Banana financier, caramelised banana, salted caramel & rum ice cream
£10
£10
Vanilla mousse, pistachio, shortbread blood orange & rhubarb sorbet
£10
£10
Chocolate cremeux, brownie, mango compote & 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
