Menu

The Menu

HEAD CHEF

Aidan McGee

GENERAL MANAGER

Milos Srdanov

CHEF PATRON

Richard Corrigan

Dinner a la carte

Dinner a la carte

 

Seasonal Lunch

Seasonal Set Lunch Menu

Monday - Friday 12.00 – 15.00

CROQUETTE OF SUCKLING PIG, QUAIL EGG, WINTER LEAVES

SOUSED MACKEREL, BEETROOT & CONSOMMÉ

WILD GARLIC SOUP, SMOKED EEL, HORSERADISH


LINE CAUGHT HAKE, BRAISED LEEK, CIDER BEURRE BLANC

BREAST OF GUINEA FOWL, HISPI CABBAGE, CHERVIL ROOT, CHANTERELLES

TODENHAM FARM PORK, APPLE, BEETROOT, SWISS CHARD


MASCARPONE, CHOCOLATE & COFFEE

RHUBARB, WHITE CHOCOLATE, FLAPJACK MILLEFEUILLE

BRITISH ISLE CHEESE PLATE (£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS
MENU IS SUBJECT TO CHANGE


Pre & Post-Theatre Menu

PRE & POST-THEATRE MENU

Monday - Friday 18:00 - 19:00 and 21:30 onwards

PARSNIP SOUP, SMOKED EEL, CAVIAR

BEETROOT SALAD, PINE NUTS, GOAT CHEESE

MALLARD & TEAL TERRINE, PICKLED PEAR, QUINCE PUREÉ, GRANOLA


CORNISH COD, STEAMED MUSSELS, POTATO & LEEK

PHEASANT, SMOKED SAUSAGE PIE

HEREFORD BEEF, BONE MARROW, RED WINE SHALLOT


WHITE CHOCOLATE & PRALINE MOUSSE, CARAMEL

PAIN PERDU, CARAMEL, PEAR

BRITISH ISLE CHEESE PLATE (£8 Supplement)

 

2 Courses £28 | 3 courses £34

ALL MAINS ARE APPROPRIATELY GARNISHED
ONLY AVAILABLE UP TO 7 GUESTS
MENU IS SUBJECT TO CHANGE


Wine List

Wine

List

Reduced Wine List

To view the full wine list
click here