Sample Evening Menu

Smoked eel and apple broth

Slices of house cured duck

Razor clam with rhubarb umeboshi

Pain perdu with aged beef and Périgord truffle

Fermented grain custard, smoked cods roe and hazelnut oil

Lightly smoked Lindisfarne oyster with Koji oil, pike’s roe and pickled carrot

Sourdough, cultured butter and beurre noisette

Hand dived Orkney scallop cooked ‘à la ficelle’ in sea urchin butter

Asparagus from Langres with cultured cream, caviar and nasturtium

Poached native lobster with morels, ransoms and a vin jaune sauce

Boudin noir macaron with black walnut

Grilled woodland pork with radicchio and fig relish and sauce civet

Warm chocolate mousse with salt, pepper and Frantoio Muraglia olive oil

Sauternes egg with bitter caramel

Canelé de Bordeaux with caramelised goats milk

Wednesday to Saturday Evenings

Tasting Menu / £110pp

Wine Pairing / £85pp

Non-alcoholic Pairing / £65pp

A discretionary service charge of 12.5% is added to the final bill which is shared directly with the whole team.