Our Menu

with samphire, brown shrimps, fondue of leeks and bisque sauce

with morels and aged Comté gougères

with rabbit rillettes, crisp chicken skin and toasted brioche

with red wine sauce, turnip purée, lardons and sautéed duck heart

with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion

with a fried tempura oyster, blood orange, fennel, monk's beard and radish

with smoked ham hock brawn, crackling, crisp hen's egg, tapenade and Pecorino

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with wild garlic pesto, Roscoff onions, confit datterini, potato galette and crispy bacon

with slow cooked leg, confit white onion, white asparagus, gnocchi and salsa verde

with risotto nero, mussels, chargrilled squid, confit fennel and orange gremolata

with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil

with Calçot onion, walnuts, taleggio, frisée and chives

with shimeji, spätzle, mustard, celeriac and young leeks

and Béarnaise

(+£8.50 instead of dessert) (or £20 as an extra course)

with vanilla and cinnamon ice cream, pine nut brittle and pear purée

with milk ice cream and candied pecans

with blood orange crisps and freshly baked madeleines

with chocolate tuile

with forced English rhubarb, almond nougatine, sorrel and pistachio cakes

with coconut ice cream and lime

with samphire, brown shrimps, fondue of leeks and bisque sauce

with morels and aged Comté gougères

with rabbit rillettes, crisp chicken skin and toasted brioche

with red wine sauce, turnip purée, lardons and sautéed duck heart

with Merinda winter tomatoes, sauce ravigote, confit potato and dandelion

with a fried tempura oyster, blood orange, fennel, monk's beard and radish

with smoked ham hock brawn, crackling, crisp hen's egg, tapenade and Pecorino

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with wild garlic pesto, Roscoff onions, confit datterini, potato galette and crispy bacon

with slow cooked leg, confit white onion, white asparagus, gnocchi and salsa verde

with risotto nero, mussels, chargrilled squid, confit fennel and orange gremolata

with an almond, caper and raisin crust, cauliflower purée, Roseval potatoes and curry oil

with Calçot onion, walnuts, taleggio, frisée and chives

with shimeji, spätzle, mustard, celeriac and young leeks

and Béarnaise

(+£8.50 instead of dessert) (or £20 as an extra course)

with vanilla and cinnamon ice cream, pine nut brittle and pear purée

with milk ice cream and candied pecans

with coconut ice cream and lime

with forced English rhubarb, almond nougatine, sorrel and pistachio cakes

with blood orange crisps and freshly baked madeleines

with chocolate tuile