Sample à la carte menu




Mixed Olives 4

Charcuterie 11



To start

Tartare of aged beef with smoked chili, hazelnuts & lime 14

Butternut squash soup with chanterelles, aged Comte & pumpkin seeds 10

Salad of asparagus & Jersey royals with quails’ eggs & sauce mousseline 14

Roast and poached foie gras with haricot beans & Ventreche Alsace & Sauternes sauce 16

Twice baked souffle of aged Comte with Calvados sauce, spring white truffle & walnut  14



Main courses

Roast rump of lamb and glazed sweetbread with pommes Anna & young vegetables 28

Braised onglet of beef with three cheeses, roast onions & sauce Bordelaise ‘blanche’ 28

Roast brill Bonne femme with mashed potatoes & wild mushrooms 28

Dry aged loin of pork, roast apple, cream of black cabbage, macedoine of root vegetables 27

Rigatoni of Chanterelles with ruby Port, aged Comte & truffle 24

Sides 4.5

Vichy carrots

Spiced red cabbage

 To finish

Single bean chocolate fondant with Bailey’s ice-cream & coffee mousse 9

Bavarois of mango with piña colada sorbet & a cappuccino of palm sugar 9

Rhum baba, poached Yorkshire rhubarb, pistachio ice-cream & mousse 9

Selection of cheeses with shallot chutney & pickled grapes 12

Coffee and Petit fours 7.5

Served Tuesday to Saturday 12 - 2.30 pm & 7pm - 9pm

A discretionary service charge of 12% will be added to your bill.