Dinner Menu

Friday 14th April 2017

Taramasalata with ink crackers, espelette pepper and basil oil £3.50


Wild garlic soup with wild mushroom and Comté toasted sandwich
Baked field mushroom with onion & bacon stuffing, roast quail, fried quail’s egg and red wine
Foie gras and chicken liver parfait with cured duck, celeriac rémoulade and toasted brioche
Italian leaf salad with burrata, aged Sicilian pecorino, shaved asparagus, lemon and pine nuts
Dorset crab and scallop ravioli with leek and carrot fondue, crab velouté and ginger
Tagliatelle with flaked Cornish gurnard, roast tomato sauce, monk’s beard and basil
Crisp fishcake with potted shrimp butter, poached egg, hispi cabbage and chives
Warm leek hearts with bacon vinaigrette, pommes mousseline and speck
Rare-grilled tuna with spiced aubergine roll, cous cous, yoghurt and mint


Barbary duck breast with braised leg ragoût, wild garlic butter, crisp potatoes and asparagus
Chicken breast and ballotine with stuffed morels, potato croquettes, romaine lettuce and peas
Char-grilled Norfolk asparagus with soft cheesy polenta, crisp truffled duck egg and morel ragoût
Crackled pork belly with crushed sweet potato, sauce charcutière, Toulouse sausage and radishes
Côte de boeuf for two with hand-cut chips, roast shallots and red wine roasting juices (+£7.50 per person)
Roast cod with wild garlic & sunflower seed pesto, truffle mash, courgettes and gremolata
Sea bream fillet with squid ink noodles, mushroom broth, cuttlefish, ginger and soy
Roast hake with sweetcorn velouté, chorizo, green olive crostini and basil


Crème brûlée
Apple mess tartlet with yoghurt sorbet
Hot chocolate pudding with praline parfait
Pink grapefruit jelly, orange granita and gin with crisp fennel seed cigars
Gâteau Basque with soft-set gariguette strawberry jam and crème fraîche
Jasmine, pistachio and white chocolate délice with fresh mango, green tea and passion fruit
Malt ice cream with crunchy almond butterscotch or sour cherry sorbet with soft amaretti
Calvados Camembert with caramelised apples and roasted hazelnut dressing
Cheeses from the board (+£6.00)

Sides: £5.00
Purple sprouting broccoli with Ortiz anchovies, chilli, garlic and almonds
Truffle mash


£55.00 for three courses

Coffee: £4.50, Mineral water: £3.95 (75cl btl.)

An optional 12.5% service charge will be added to your bill.

Whilst we will do all we can to accommodate guests with food intolerances and allergies, we are unable to guarantee that dishes will be completely allergen-free.

If you need to use your mobile phone or camera flash in the dining room, please do so with consideration for other guests.