MENU
Head Chef Elliot Miller creates our lunch and dinner menu with the seasons in mind - using the very best ingredients available, showcased at their best. Changing the menu regularly, Elliot uses simple but exact cooking methods, and also offers daily specials.
Snacks
£3.5 each
Duck liver parfait tartlet & quince
£3.5 each
£21 - £40
6-12 Maldon rock oysters & chardonnay pickled shallots
£21 - £40
£20
Artisanal charcuterie and pâté board, cornichons & caperberries
£20
Starters
£18
Asparagus, stracciatella, pickled wild garlic, hazelnut & truffle pesto
£18
£20
Duck, foie gras and pistachio terrine, bitter leaves & apricot chutney
£20
£20
Cornish crab, heritage tomatoes, avocado, sea vegetables & tomato dashi
£20
£19
Braised French rabbit, gnocchi, carrot, leek, spinach, girolles & Albufera sauce
£19
£19
Stone bass carpaccio, octopus, crispy squid, spring onion, mango, chilli & lime
£19
Mains
£29
6oz Rump steak, mesclun salad, rosemary fries & béarnaise sauce
£29
£40
Duck breast, braised endive, heritage carrot, spinach & orange jus
£40
£36
Sea bream, brown shrimps, Jersey Royals, samphire & sauce vierge
£36
£28
Spinach and ricotta tortellini, grilled courgettes, squash, girolles & truffle emulsion
£28
£40
Scottish halibut, Cornish mussels, courgettes, girolles, squash & smoked haddock velouté
£40
£27
Lunch Special (12-2pm): Handcut tagliatelle, Cornish crab, chilli, garlic, lemon & prawn bisque
£27
Sides
£7
Grilled tenderstem broccoli & bagna cauda dressing
£7
£7
Skin on skinny fries & rosemary salt
£7
£7
Mesclun leaf salad, pickled onions & mustard vinaigrette
£7
Desserts
£10
Chocolate crémeux, brownie, apricots, honeycomb & apricot sorbet
£10
£10
Summer berry and elderflower Eton mess & basil ice cream
£10
£10
Vanilla mousse, pistachio sponge, lemon verbena peach & raspberry sorbet
£10
£22
Apple tarte tatin & clotted cream for 2 people
£22
£15
/
£20
Selection of seasonal French cheeses 3 types / 5 types
£15
/
£20
