Our Menu

with parsnip purée, baby leeks, capers and croutons

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

with aioli, tapenade, baby fondant potatoes, red onion rings and parmesan

with avocado purée, sesame seeds, red pepper and ginger

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

with crisp boneless chichen wings, autumn black truffle 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 Champagne velouté, roast lettuce, sautéed gnocchi and chanterelles

with St. Maure frais, sage, pinenuts, Roscoff onion, eryngi and autumn black truffle

with baby squid, dashi stock, oyster leaf, mouli and kohlrabi

with trompettes, ricotta gnocchi, savoy cabbage, grelot onion and sauce charcutière

with squash, baby corn and a mint and coriander pesto

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

and Béarnaise

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

with buttermilk pannacotta and pistachio cake

with milk ice cream and candied pecans

with oat crumble, butterfly sorrel 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 aioli, tapenade, baby fondant potatoes, red onion rings and parmesan

with avocado purée, sesame seeds, red pepper and ginger

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

with crisp boneless chichen wings, autumn black truffle 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 Champagne velouté, roast lettuce, sautéed gnocchi and chanterelles

with St. Maure frais, sage, pinenuts, Roscoff onion, eryngi and autumn black truffle

with baby squid, dashi stock, oyster leaf, mouli and kohlrabi

with trompettes, ricotta gnocchi, savoy cabbage, grelot onion and sauce charcutière

with squash, baby corn and a mint and coriander pesto

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

and Béarnaise

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

with buttermilk pannacotta and pistachio cake

with milk ice cream and candied pecans

with crème fraîche ice cream (for two)

with oat crumble, butterfly sorrel and freshly baked madeleines

with chocolate tuile

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