Our Menu

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

with confit quail legs, autumn truffle, sautéed king oyster mushroom and cauliflower

with Seirass ricotta, truffle honey, ice salad, Chioggia beetroot and hazelnuts

with cucumber gazpacho, green apple, salted Marcona almonds and oyster leaves

with ponzu dressing, pickled shimeji, radish cress, sesame seeds and kohlrabi

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

with roast foie gras, ras el hanout and aged comté gougères

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

with damsons, pâté on toast, watercress, game chips and bread sauce (+£5.00) (may contain shot)

with a spätzle, corn, girolles and parsley ragoût, Cevennes onion, ricotta gnocchi and radish cress

with miso glazed baby aubergine, sesame seeds, coriander, chilli, spring onion and tempura squid

with pigs head croquette, confit potato terrine, green beans, red onion jam, crackling and a soy, lime and caramel glaze

with Palourde clams, Coco de Paimpol beans, Piedmontese peppers, tapenade, almonds and gremolata

with autumn truffle, roast squash, toasted pumpkin seeds, frisée, grelot, St Maure Frais and red amaranth

with onion ravioli, crisp pancetta, girolles, rainbow chard and sage

and Béarnaise

(+£6.50 instead of dessert) (or £15 as an extra course)

with buttermilk ice cream and pine nut brittle

with milk ice cream and candied pecans

with mint granita, raspberry sorbet and pistachios

with butterfly sorrel, meringues and freshly baked madeleines

with passion fruit sauce, lime zest and coconut tuile

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

with confit quail legs, autumn truffle, sautéed king oyster mushroom and cauliflower

with Seirass ricotta, truffle honey, ice salad, Chioggia beetroot and hazelnuts

with cucumber gazpacho, green apple, salted Marcona almonds and oyster leaves

with ponzu dressing, pickled shimeji, radish cress, sesame seeds and kohlrabi

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

with roast foie gras, ras el hanout and aged comté gougères

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

with damsons, pâté on toast, watercress, game chips and bread sauce (+£5.00) (may contain shot)

with a spätzle, corn, girolles and parsley ragoût, Cevennes onion, ricotta gnocchi and radish cress

with miso glazed baby aubergine, sesame seeds, coriander, chilli, spring onion and tempura squid

with pigs head croquette, confit potato terrine, green beans, red onion jam, crackling and a soy, lime and caramel glaze

with Palourde clams, Coco de Paimpol beans, Piedmontese peppers, tapenade, almonds and gremolata

with autumn truffle, roast squash, toasted pumpkin seeds, frisée, grelot, St Maure Frais and red amaranth

with onion ravioli, crisp pancetta, girolles, rainbow chard and sage

and Béarnaise

(+£6.50 instead of dessert) (or £15 as an extra course)

with camp coffee ice cream and griottine cherries

with buttermilk ice cream and pine nut brittle

with milk ice cream and candied pecans

with mint granita, raspberry sorbet and pistachios

with butterfly sorrel, meringues and freshly baked madeleines

with passion fruit sauce, lime zest and coconut tuile