For the Table
Selection of artisan bread, whipped butterGBP 7.50
Salamanca olivesGBP 5.00
Jersey rock oysters (1 uni.)GBP 5.00
Padron peppersGBP 7.50
Starters
Baked radicchio di Treviso tardivo, blood orange and toasted almondsGBP 13.50
Poached eggs ‘en meurette’ and ChanterelleGBP 14.50
Raw Yellowfin tuna, ginger dressing and mizuna leavesGBP 19.50
Scottish scallops, Parma ham crumb, pea purée and beurre blancGBP 21.50
Beef carpaccio, goat cheese, pickled shallots and toasted walnutsGBP 19.50
Pan-fried foie gras with clementine jam and toasted briocheGBP 21.50
Mains
Agnolotti with fonduta and winter black trufflesGBP 32.50
Catch of the week
John Dory, prawns, romanesco purée and bisque jusGBP 49.50
Cornfed chicken breast, carrots in three ways, bok choy and lime gel with golden chicken jusGBP 28.00
Duck breast, glazed miso celeriac, pear, chicory and Marsala jusGBP 34.00
Grilled lamb chops, butter bean purée and sauce PaloiseGBP 42.50
Fillet steak BéarnaiseGBP 45.00
Côte de boeuf, bone marrow and red wine jusGBP 92.50
Sides
Leaf spinachGBP 7.00
French friesGBP 7.00
Tomato salad with shallotsGBP 7.00
Purple sprouting broccoli and bagna cauda sauceGBP 9.00
