Sample à la carte menu




Picante Gordal olives 5

Charcuterie 12


To start

Bayonne ham with Charentais melon, ricotta & hazelnuts 16

Pumpkin soup with wild mushrooms, parmesan & summer truffle 12

Salad of Burrata di bufala with marinated tomatoes, basil & wildflower honey 14

Roast and poached foie gras with a ragout of haricot beans & Ventreche Alsace 16

Twice baked souffle of aged Comte with Calvados sauce, apple & walnuts 15



Main courses

Roast rump of lamb and glazed sweetbread with pommes Anna & young vegetables 32

Poached fillet of plaice with creamed leeks, Jersey royals & sauce Veronique 28

Sauté of calves’ liver with mashed potatoes, caramelised onions & Madeira jus 30

Darne of loch Duart salmon with vegetables a la Grecque, tapenade & sauce Antiboise 29

Fusilli of peas & summer truffles with Pecorino & marjoram 28

 To finish

Chocolate & pink grapefruit marquise with wildflower honey 9.5

Tulip of English strawberries & vanilla ice-cream 10 

Panna cotta of raspberries with peanut butter ice-cream & sable Breton 9 

Selection of cheeses with oat biscuits, shallot chutney & pickled grapes 14

Coffee and Petit fours 8.5

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

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