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
Veal croquette & leek mayo
£3.5
£4.5
Smoked eel & celeriac tartlet
£4.5
£21 - £40
6-12 Maldon rock oysters & chardonnay pickled shallots
£21 - £40
£20
Artisanal charcuterie and pâté board, cornichons & caperberries
£20
Starters
£15
Burrata, Castelfranco, Treviso, pumpkin seed, blood orange & pomegranate
£15
£18
Citrus cured sea bream, granny smith apple, pickled cucumber, shiso & blood orange
£18
£16
Beef tartare, pickled mushrooms, capers, croutons, parmesan & Caesar dressing
£16
£19
Duck, foie gras & pistachio terrine, smoked duck breast, endives, apple & pear chutney
£19
£16
Hot smoked Scottish salmon, horseradish crème fraîche, dill pickles, fennel & radish salad
£16
Mains
£29
6oz rump steak, mesclun salad, rosemary fries & béarnaise sauce
£29
£25
Cep & truffle risotto, wild mushroom persillade, roquette & parmesan
£25
£36
Grilled Scottish hake, puy lentils, heritage carrots & smoked eel velouté
£36
£38
Stonebass, caramelised Jerusalem artichoke, ceps, Brussel tops & peppercorn sauce
£38
£37
Guinea fowl breast & pork stuffed leg, truffled celeriac, trompettes, chestnuts, pear & jus
£37
Sides
£7
Sticky braised red cabbage
£7
£7
Skin on skinny fries & rosemary salt
£7
£7
Mesclun leaf salad, pickled onions & mustard vinaigrette
£7
Desserts
£10
Vanilla creme brulee, cranberry, pistachio & white chocolate biscuit
£10
£10
Chocolate cremeux, brownie, hazelnut praline & salted caramel ice cream
£10
£10
Lemon meringue tart with vanilla ice cream
£10
£10
Muscovado financier, caramelised apples, dates, coffee, walnut & ginger ice cream
£10
£22
Apple tarte tatin & clotted cream for 2 people
£22
£15
/
£20
Selection of seasonal French cheeses 3 types / 5 types
£15
/
£20
