Our Menu

with parsnip purée, baby leeks, capers and croutons

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

with confit quail legs, wild garlic pesto, king oyster mushroom and dandelion

with tempura prawn, ponzu dressing, daikon, chili, sesame and avocado purée

with Picos blue, hazelnuts, tooth chicory and a honey and blue cheese dressing

with smoked eel, mustard crème fraiche and aged comté gougères

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

with rabbit rillettes, crisp chicken skin and toasted brioche

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

with confit leg, crêpes parmentier, cauliflower purée, salsa verde and almonds (+4.00)

with a shallot, ginger and mirin dressing, white asparagus, Oca de Peru and shimeji

with ricotta gnocchi, romesco, pied de mouton, pumpkin seeds and sunflower shoots

with risotto nero, palourde clams, baby squid, braised fennel and orange gremolata

with confit potato terrine, baby violet artichokes, carrot purée and dragoncello

with celeriac purée, pickled red onions, crisp pancetta, green beans and horseradish

with braised shoulder, Jerusalem artichoke purée, salsify, chestnuts and crosnes

and Béarnaise

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

with orange and roast almond ice cream

with milk ice cream and candied pecans

with blood orange crisps and freshly baked madeleines

with chocolate tuile

with roast pineapple, lime zest and honey and stem ginger ice cream

with parsnip purée, baby leeks, capers and croutons

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

with confit quail legs, wild garlic pesto, king oyster mushroom and dandelion

with tempura prawn, ponzu dressing, daikon, chili, sesame and avocado purée

with Picos blue, hazelnuts, tooth chicory and a honey and blue cheese dressing

with smoked eel, mustard crème fraiche and aged comté gougères

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

with rabbit rillettes, crisp chicken skin and toasted brioche

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

with confit leg, crêpes parmentier, cauliflower purée, salsa verde and almonds (+4.00)

with a shallot, ginger and mirin dressing, white asparagus, Oca de Peru and shimeji

with ricotta gnocchi, romesco, pied de mouton, pumpkin seeds and sunflower shoots

with risotto nero, palourde clams, baby squid, braised fennel and orange gremolata

with confit potato terrine, baby violet artichokes, carrot purée and dragoncello

with celeriac purée, pickled red onions, crisp pancetta, green beans and horseradish

with braised shoulder, Jerusalem artichoke purée, salsify, chestnuts and crosnes

and Béarnaise

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

with orange and roast almond ice cream

with milk ice cream and candied pecans

with Camp coffee ice cream and griottine cherries

with blood orange crisps and freshly baked madeleines

with chocolate tuile

with roast pineapple, lime zest and honey and stem ginger ice cream