For the Table
Selection of artisan bread, whipped butter£7.50
Salamanca olives£5.00
Jersey rock oysters (1 uni.)£5.00
Padron peppers£7.50
Starters
Baked radicchio di Treviso tardivo, blood orange and toasted almonds£13.50
Poached eggs ‘en meurette’ and Chanterelle£14.50
Raw Yellowfin tuna, ginger dressing and mizuna leaves£19.50
Scottish scallops, Parma ham crumb, pea purée and beurre blanc£21.50
Beef carpaccio, goat cheese, pickled shallots and toasted walnuts£19.50
Pan-fried foie gras with clementine jam and toasted brioche£21.50
Mains
Agnolotti with fonduta and winter black truffles£32.50
Catch of the week
John Dory, prawns, romanesco purée and bisque jus£49.50
Cornfed chicken breast, carrots in three ways, bok choy and lime gel with golden chicken jus£28.00
Duck breast, glazed miso celeriac, pear, chicory and Marsala jus£34.00
Grilled lamb chops, butter bean purée and sauce Paloise£42.50
Fillet steak Béarnaise£45.00
Côte de boeuf, bone marrow and red wine jus£92.50
Sides
Leaf spinach£7.00
French fries£7.00
Tomato salad with shallots£7.00
Purple sprouting broccoli and bagna cauda sauce£9.00
