Sample Menu

March 2020


Leek soup with smoked haddock, poached egg and chives
Crisp lamb’s tongue with spiced aubergine, coriander and labneh
Foie gras and chicken liver parfait with fig chutney and toasted brioche
Strozzapreti with Italian fennel sausage, roast delica squash, cime di rapa and Taleggio
Avocado, Tokyo turnip and enoki mushroom salad with lime, chilli, cashews and coriander
Thinly sliced roast veal with Jerusalem artichokes, leeks, crisp veal sausage and bagna cauda
Sea bream crudo with blood orange, basil oil, fennel and chilli
Spiced fish samosa with a moilee of Cornish mussels


Pot au feu with stuffed cabbage, horseradish and tarragon
Confit duck with braised lentils, garlic purée, roast parsnips, endive and mustard
Côte de boeuf for two with hand-cut chips and béarnaise sauce (+£7.50 per person)
Roast veal chop with crisp potato terrine, chanterelles, roasting juices and sage (+£10.00)
Char-grilled hispi cabbage with calçot onions, polenta chips, red peppers and romesco
Cornish hake with shellfish, monk’s beard, crushed potato salad, tomato and aïoli
Roast cod with truffle mash, cabbage à l’ancienne hazelnut and bacon
Loch Duart salmon with cheese and chive crust, grapes and cauliflower


Crème brûlée
Tarte Tatin with vanilla ice cream (for two)
Hot chocolate pudding with praline parfait
Yoghurt parfait with crisp pistachio meringues and blood orange
Chocolate mille-feuille with poached pear and dulce de leche stracciatella ice cream
Buttermilk pudding with poached Yorkshire rhubarb and lemon drizzle cake
Coffee and walnut ice cream or passion fruit sorbet
Cheeses from the board (+£6.00)


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.