Our Menu

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

with boneless chicken wings, Autumn black truffle and aged Comté gougères

with salsa verde, baby fondant potatoes, carrot crisps, Pecorino and crackling

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

with marinated beetroot salad, horseradish and toasted pumpkin seeds

with confit quail legs, pickled red onion, aioli, rapeseeds and tardivo

with Nahm Jim dressing, tempura squid, chilli, cucumber, sesame seeds, coriander and avocado purée

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

with potato terrine, Jerusalem artichoke purée, savoy cabbage and pancetta

with damsons, pâté, watercress, potato galette and bread sauce (+£6.00) (may contain shot)

with a ginger, shallot, shitake and soy dressing, bok choi, salsify, shiso and tiger prawn

with mussels, leeks vinaigrette, confit potato, capers, parsley and crisp bacon

toasted hazelnuts, St Maure frais, crisp sage, red onion and chilli

with sauteed gnocchi, girolles, fresh corn, grelot onion, baby carrot and dragoncello

and Béarnaise

(+£7.50 instead of dessert) (or £18 as an extra course)

with Parkin, plum purée, stem ginger and vanilla ice cream

with milk ice cream and candied pecans

with grapefruit crisps and freshly baked madeleines

with griottine cherries, cocoa nibs and brutti ma buoni

with passionfruit sorbet, pineapple, coconut tuile and lime

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

with boneless chicken wings, Autumn black truffle and aged Comté gougères

with salsa verde, baby fondant potatoes, carrot crisps, Pecorino and crackling

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

with marinated beetroot salad, horseradish and toasted pumpkin seeds

with confit quail legs, pickled red onion, aioli, rapeseeds and tardivo

with Nahm Jim dressing, tempura squid, chilli, cucumber, sesame seeds, coriander and avocado purée

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

with potato terrine, Jerusalem artichoke purée, savoy cabbage and pancetta

with damsons, pâté, watercress, potato galette and bread sauce (+£6.00) (may contain shot)

with a ginger, shallot, shitake and soy dressing, bok choi, salsify, shiso and tiger prawn

with mussels, leeks vinaigrette, confit potato, capers, parsley and crisp bacon

toasted hazelnuts, St Maure frais, crisp sage, red onion and chilli

with sauteed gnocchi, girolles, fresh corn, grelot onion, baby carrot and dragoncello

and Béarnaise

(+£7.50 instead of dessert) (or £18 as an extra course)

with Parkin, plum purée, stem ginger and vanilla ice cream

with milk ice cream and candied pecans

with crème fraîche ice cream (for two)

with passionfruit sorbet, pineapple, coconut tuile and lime

with grapefruit crisps and freshly baked madeleines

with griottine cherries, cocoa nibs and brutti ma buoni