pan-seared scallops, cauliflower mousse, textures of apple, lemon verbena
terrine, scotch egg, heritage carrot, pickled spring onion, tarragon, Jacqueline sauce
pan-fried fillet, octopus, oyster leaves, dill emulsion, brown shrimp, agnolloti, fennel, langoustine and lobster
rump, crispy sweetbreads, black aubergine puree, broad beans, courgette, potato terrine
'cheeses from here and there'
English and French cheeses with individual garnishes
"strawberry and basil"
strawberry - cannelloni, fresh, compressed, dehydrated and parfait. Basil - ice cream, jelly, basil cress
An optional service charge of 10% is automatically added to all restaurant accounts. We would like to make our customers aware that every gratuity
received is divided equally among all of our staff.
All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients - if you have a food allergy, please let us know before ordering. Full allergen information is available.