Menu

The Menu

HEAD CHEF

Alan Barrins

GENERAL MANAGER

Magdalena Gorska

CHEF PATRON

Richard Corrigan

Dinner a la carte

Dinner a la carte

 

Seasonal Lunch

Seasonal Lunch

Monday - Friday 12.00 – 15.00

2 Courses £28 | 3 courses £34 | 4 courses £40

 

ALL MAINS ARE APPROPRIATELY GARNISHED

 

Chef’s Trolley

Chef's Trolley

ALL TROLLEY ITEMS ARE APPROPRIATELY GARNISHED

 

Sunday Lunch

Sunday Lunch

Available Sunday 12.00 – 16.00
 

£29 per person

 

Sample menu only, dishes and prices subject to change.

Dinner Set Menu

Dinner Set Menu

ORGANIC TUNA, FERMENTED BLACK BEAN, SESAME


DUCK LIVER, CELERIAC, QUINCE


WARM SUCKLING PIG, LANGOUSTINE, RHUBARB


ARTISAN CHEESE, FRUIT CHUTNEY


CUSTARD TART

£55 per person
Dinner Set Menu not available for larger parties of 6 and above

Wine List

Wine

List

Reduced Wine List

To view the full wine list
click here

Cocktail Menu

Cocktail Menu

Valentine’s Menu

Valentine’s Menu


THREE COURSES


CHEF’S CANAPÉS

ROSÉ LIMOUSIN VEAL,
CORNISH MACKEREL
OR
CEVICHE OF ORKNEY ISLAND SCALLOP,
BLOOD ORANGE

LINE CAUGHT SEA BASSN
MUSSELS & SAFFRON
OR
SLOW ROAST LOIN OF HEREFORD BEEF,
DUCK LIVER, PERIGORD TRUFFLE

CHOCOLATE MOUSSE, BANANA SALTED CARAMEL
OR
RHUBARB CRUMBLE SOUFFLÉ

Three course menu
£90 per person

SIX COURSE TASTING MENU


CHEF’S CANAPÉS

ROSÉ LIMOUSIN VEAL,
CORNISH MACKEREL

2015 Tramari di Primitivo Salento San Marzano – Puglia Italy

CEVICHE OF ORKNEY ISLAND SCALLOP,
BLOOD ORANGE

2011 Le Soula Cotes de Catalanes, Domaine Le Soula – South West, France

LINE CAUGHT SEA BASS,
MUSSELS & SAFFRON

2014 Chablis 1er Cru ‘Fourchaume’, Domaine J. Goulley – Chablis, France

SLOW ROAST LOIN OF HEREFORD BEEF,
DUCK LIVER, PERIGORD TRUFFLE

2004 Ségla Château Rauzan-Ségla – Margaux, France

CHOCOLATE MOUSSE,
BANANA SALTED CARAMEL

Barros Colheita 1996

OR
RHUBARB CRUMBLE SOUFFLÉ

2013 Château Lafon – Sauternes, France

Tasting Menu
£120 per person
Wine Pairing
£85 per person
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