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 avocado, coriander and prawn tempura

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

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

with Chistian Parra boudin noir, sage, pinenuts and aged comté gougères

with Chioggia beetroot, baby violet artichokes, crisp chicken skin, saba and rapeseeds

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

with braised red cabbage, quince and crosnes

with celeriac purée, salsa verde, crêpes parmentier, chestnuts and choucroute a l’ancienne

with a ginger, shallot and soy dressing, roast lettuce, enoki, nasturtium root and chargrilled squid

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

with boneless chicken wings, Jerusalem artichoke purée, parsley root, salsify 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 pomegranate and lime granita, lychee sorbet and mint

with butterfly sorrel, grapefruit crisps and freshly baked madeleines

with chocolate tuile

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

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

with avocado, coriander and prawn tempura

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

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

with Chistian Parra boudin noir, sage, pinenuts and aged comté gougères

with Chioggia beetroot, baby violet artichokes, crisp chicken skin, saba and rapeseeds

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

with braised red cabbage, quince and crosnes

with celeriac purée, salsa verde, crêpes parmentier, chestnuts and choucroute a l’ancienne

with a ginger, shallot and soy dressing, roast lettuce, enoki, nasturtium root and chargrilled squid

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

with boneless chicken wings, Jerusalem artichoke purée, parsley root, salsify 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 crème fraîche ice cream (for two)

with buttermilk ice cream and pine nut brittle

with milk ice cream and candied pecans

with pomegranate and lime granita, lychee sorbet and mint

with butterfly sorrel, grapefruit crisps and freshly baked madeleines

with chocolate tuile