SET LUNCH MENU

Set lunch menu


Sample menu

Nocellara olives £2.50
Roasted Marcona almonds £2.50

 

Field mushroom soup with a thyme cream and sourdough croutons

Strozzapreti with a bolognese of autumn vegetables, almonds and chestnuts 

Burrata with sweet roasted peppers, capers, green olives and lemon zest

 

****

 

 Glazed hispi cabbage heart with smoked creamed potato, chanterelles and coddled egg sauce

Fillet of Cornish pollock with roasted Delica pumpkin, cavolo nero, brown butter and polenta

Slow cooked leg of Cornish red chicken with ham hock croquettes, hispi leaves and chanterelles 

 

****

 

Pear and almond tart with bay leaf ice cream

Fig leaf ice cream with blackberry compote

A couple of fine cheeses

 

****

 

Coffee with salted caramel truffles £7

 

 

3  courses £39.50

*A la carte is also available at lunch time.

 

LUNCH A LA CARTE MENU

     

Lunch À la carte menu

Sample menu 

 Smoked mackerel, oyster and leek veloute with a warm toasted muffin, horseradish and smoked eel 24

 Salad of oak leaf butter lettuce with shaved new season’s ceps, cracked hazelnuts and dressing of apple 28

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk, spring onion and lime 23

Squid ink and sardine spaghetti with toasted crumbs, orange zest, garlic, fennel pollen and olive oil23

Salad  of roast calves sweetbread with a truffled autumn slaw, seeded nut butter and Mimolette30 

 

****

Double-baked cheese soufflé with cave-aged cheddar, melted leeks, button mushrooms and truffle 30

Fillet of Cornish gurnard with truffled hazelnut pesto, celeriac puree, griddled potatoes and wilted greens36

Roasted fillet of cod with mussels, clam, smoked bacon and corn chowder, wilted hispi leaves and chive oil39 

 Roast grouse with celeriac, pear, a pastilla of the leg with bacon, slow cooked greens and blackberries50

Warm salad of Iberico pork with straw potatoes, pickled plums, sweet an sour damson and scorched chillies 38 

 

****

Port roasted figs with citrus beignets and fig leaf ice cream  14

Chocolate, peanut and caramel bar with hazelnut ice cream 16

Millefeuille of raspberries with vanilla and lemon verbena 14

Milk many ways with English blackcurrants12 

Pear and bay leaf sorbet with a splash of sloe gin12

A selection of fine cheeses 20

****

 

 

Coffee with salted caramel truffles £7

 

 

A discretionary 15% gratuity will be added to the final bill. All prices are inclusive of VAT

Please inform us of any allergies or dietary requirements

 

 

 

DINNER À LA CARTE MENU

Dinner À la carte menu 


Sample menu

 

Smoked mackerel, oyster and leek veloute with a warm toasted muffin, horse radish and smoked eel 24

  Salad of oak leaf and butter lettuce with shaved new season’s ceps, cracked hazelnuts and a dressing of apple 28

Roast quail with torn Provence figs, roasted fennel, pine nuts, rocket, balsamic vinegar and olive oil 26

Cashew nut hummus with roasted vegetables, a light curry dressing, nut milk, spring onion and lime 23

Squid ink and sardine spaghetti with toasted crumbs, orange zest, garlic, fennel pollen and olive oil 23

Salad of roast calves sweetbreads with a truffled autumn slaw, seeded nut butter and Mimolette 30

****

Double baked cheese soufflé with cave aged cheddar, melted leeks, button mushrooms and truffle 30

Parmesan gnocchi with melted new season’s ceps, white onion, hispi leaves, brown butter, capers and sage 34

Fillet of Cornish gurnard with truffled hazelnut pesto, celeriac puree and wilted greens 36

Roast fillet of Cornish cod with a mussel, clam, smoked bacon and corn chowder, wilted hispi leaves and chive oil 39

Roast grouse with celeriac, pear, a pastilla of the leg with bacon, slow cooked greens and blackberries 50

Warm salad of Iberico pork with straw potatoes, pickled plums, sweet and sour damson and scorched chillies 38

 ****

Chocolate, peanut and caramel bar with hazelnut ice cream 16

Millefeuille of raspberries with vanilla and lemon verbena 14

Milk many ways with blackcurrants 12

Port roasted figs with citrus beignets and fig leaf ice cream 14

Pear and bay leaf sorbet with a splash of sloe gin 12 

A selection of fine cheese  20

 

**** 

Coffee with salted caramel truffles £7

 

 

A discretionary 15% gratuity will be added to the final bill. All prices are inclusive of VAT

Please inform us of any allergies or dietary requirements

 

 

BEST OF BRITISH TASTING MENU

 

SIX OF THE BEST

Sample menu

 October

 Glass of Grand Siècle Iteration N°25 by Laurent-Perrier

Smoked mackerel veloute with a toasted muffin, rillettes and smoked eel

Kamoizumi, Shusen Honjikomi, Three Dots, Hiroshima, Japan

****

Cashew nut hummus with a roasted carrot, a light curry dressing, nut milk and lime 

2018 Redoma Branco, Douro, Portugal

****

Hand cut strozzapretti with black truffles, chicken stock, butter and parmesan

2020 Benje Tinto, Envinante, Tenerife, Spain                  

****

Fillet of Cornish gurnard with truffled hazelnut pesto, wilted hispi leaves

and celeriac puree

2019 Santenay, Maison En Belles Lies, Burgundy, France

****

Shoulder of Iberico pork with damson ketchup, caramelised red onion and chilli

2016 Ventoux, Astrolabe, Chene Bleu, South Rhone

****

Milk many ways with English blackcurrants and blackberries

NV Nyetimber Cuvée Chérie Demi-sec

 

Tasting Menu £125 

Wine pairing £75

*To be taken by the entire table

SUNDAY LUNCH MENU

Sunday lunch menu 

Sample menu          

Marinated Vesuvio and Datterini tomato with basil and ricotta

A salad of beetroot with green apple, Charlotte potato and horseradish cream

Burrata with Scottish girolles, green beans, sea salt and chargrilled sourdough 

Salt baked summer beetroot with rillettes of smoked mackerel, cucumber, horseradish and dill

A frothy Langoustine bisque with a basil Chantilly

****

Double baked cheese soufflé with cave aged-cheddar, melted leeks, button mushrooms and truffle

A folded girolles, sweetcorn and tarragon pancake with a dressed small green salad

Fillet of Cornish sea bream with roasted Provencal vegetables, rocket and basil pesto, tomato dressing and aioli 

Crispy cod fishcake with a warm tartare sauce and pickled cucumber 

Saute’ of chicken with wilted hispi leaves, sweetcorn, grelot onions and wild mushrooms 

Roast leg of lamb with slow cooked peas,  roast potatoes, mint sauce and gravy

 

****

Bitter island’s chocolate brownie with roasted hazelnut ice cream

Port roasted figs with citrus beignets and Greek yoghurt ice cream 

A slice of warm apple galette with vanilla ice cream

A scoop of white peach, raspberry and champagne sorbet 

A couple of fine cheeses

****

Coffee with truffles £7

 

 

3  courses £50

A discretionary 15% gratuity will be added to the final bill. All prices are inclusive of VAT

Please inform us of any allergies or dietary requirements

 

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