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
