Our Menu

with sauce maltaise, young carrots, green asparagus and cayenne pepper

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

with Australian black truffle, pea and broad bean crush, macadamia and crisp chicken skin

with smoked eel, shitake mushroom, hazelnuts and aged comté gougères

with caponata, tempura baby violet artichokes, saba and rapeseeds

with glazed pig cheek, white asparagus, fresh peas and horseradish

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

with confit quail legs, iberico ham, aioli, courgette, potato fondant and pickled red onion

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

with roast endive, crisp pancetta, sprout tops, confit onion and a soy and maple glaze

with datterini sauce vierge, fresh borlotti beans, sea aster and salsa verde

with eryngii mushrooms, jerusalem artichokes, salsify, black garlic and nasturtiumwith wild garlic pesto, king oyster mushrooms, St Maure frais, white asparagus and radish

with mussels, bacon, baby artichokes, roast lettuce, celery, wild asparagus and gremolata

with ricotta gnocchi, yellow wax beans, grelot onion and sauce charcutiere

with green asparagus, mousserons, Jersey royals, broad beans, shallot velouté and parmesan

with sweetbreads, potato terrine, tapenade, roscoff onion and rainbow chard

and Béarnaise

(+£5.50 instead of dessert) (or £12.50 as an extra course)

with dressed English strawberries, strawberry sorbet and meringues

with milk ice cream and candied pecans

with pomegranate seeds, almond tuile and freshly baked madeleineswith coconut tuile and freshly baked madeleines

with brutti ma buoni

with roast apricot, honey and olive oil dressing and crème fraîche ice cream

with sauce maltaise, young carrots, green asparagus and cayenne pepper

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

with Australian black truffle, pea and broad bean crush, macadamia and crisp chicken skin

with smoked eel, shitake mushroom, hazelnuts and aged comté gougères

with caponata, tempura baby violet artichokes, saba and rapeseeds

with glazed pig cheek, white asparagus, fresh peas and horseradish

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

with confit quail legs, iberico ham, aioli, courgette, potato fondant and pickled red onion

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

with roast endive, crisp pancetta, sprout tops, confit onion and a soy and maple glaze

with datterini sauce vierge, fresh borlotti beans, sea aster and salsa verde

with wild garlic pesto, king oyster mushrooms, St Maure frais, white asparagus and radish

with mussels, bacon, baby artichokes, roast lettuce, celery, wild asparagus and gremolata

with ricotta gnocchi, yellow wax beans, grelot onion and sauce charcutiere

with green asparagus, mousserons, Jersey royals, broad beans, shallot velouté and parmesan

with sweetbreads, potato terrine, tapenade, roscoff onion and rainbow chard

and Béarnaise

(+£5.50 instead of dessert) (or £12.50 as an extra course)

with dressed English strawberries, strawberry sorbet and meringues

with milk ice cream and candied pecans

with tonka bean chantilly

with coconut tuile and freshly baked madeleines

with brutti ma buoni

with roast apricot, honey and olive oil dressing and crème fraîche ice cream