pan-seared scallops, salt baked heritage carrots, buttermilk puree, beurre noisette
terrine of pork cheek, leek and ham hock, confit egg yolk, celeriac, pickled pear, candied hazelnuts
pollock, smoked cod roe, fresh and pureed artichoke, saffron brandade, tarragon oil
pan-roasted Barbary duck breast, roasted turnips, braised chicory, orange, Parisian potatoes
'cheeses from here and there'
English and French cheeses with individual garnishes
bitter chocolate delice, salted caramel puree, chicory ice cream, rosemary oil
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.