The menu is designed to be taken
by the whole table
£80 per person

- Cannelloni of red pepper, Jamaican jelly
* * * *

- Provençale pressé, green pepper
* * * *

- Sauteed scallop, bay leaf, pigs trotter
* * * *

- Langoustine and basil
* * * *

- Comté soup, foie gras, roasted grapes

- Sea bass, white bean, vanilla
* * * *

- Slow roast fillet of beef, shallot marmalade, essence of port

- Artisanal cheese (£5 small, £12 large)
* * * *

- Apple test tube
* * * *

- Pear, black olive and fennel
* * * *

- Coffee, chocolate and passion fruit

An optional 12.5% service charge will be added to your bill.

Three courses, £60

- Seared hand dived scallops, celeriac, truffle, granny smiths and caramel
- Maple caramelised sweetbreads, turnip, pistachio, ox tongue, maple jelly
- Provençale vegetable pressé, black olive, green pepper, goats cheese
- Roast monkfish, onion and bay leaf purée, caramelised chicory, sauteed pork belly,
Grelot onions, crackling

Other starters are available.

- Slow-roast fillet of beef, shallots, celeriac, bonbon of foie gras, essence of port (£7 supplement)
- Veal kidney cooked in its own fat, snails, parsley, onions, spinach
- Braised turbot with peanuts and pistachios, cos lettuce, asparagus, squash, vanilla
- Roast saddle of venison, parsnip purée, blue cheese, cabbage, chestnut cannelloni, roasting juices
- Pot roast english chicken, creamed leeks, chicken and cep wellington, white truffle (for two persons)
- Sauteed zander, onion and cinnamon purée, wilted nettles, smoked eel, red wine

Other main courses are available.

- Cannelloni of coffee, dark chocolate, passion fruit, floating island
- Figs and dates, mulled wine, gingerbread ice cream, cinnamon, caramelised walnuts
- Poached plums, almond gateaux, Mirabelle sorbet, cumin, curry leaf
- Chocolate and pistachio soufflé, pistachio ice cream, chocolate sauce

Other desserts are available.