Sample à la carte menu



To start

Tartare of tuna with curry spices, pickled lime & mango 14

Raviolo of Kennet crayfish with pink grapefruit & sesame 16

Buffalo milk Burrata with confit root vegetables, autumn truffle & hazelnuts 15

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

Loin of fallow deer with Jerusalem artichokes, pickled ceps, pine nuts & crispy oyster 32

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

Roast wood pigeon with mashed potato, candied fig & sauce with black cardamom 29

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

Fusilli of Cep mushrooms & white truffle with Parmesan & marjoram 28


 To finish

Chocolate marquise with black cherries & Disaronno 9.5

Passion fruit bavarois with roast white chocolate, macadamia nuts & vanilla 11

Palm sugar crème brulee with mango salad & Kalamansi lime 11

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.

*Please note that we are not able to cater for any serious food allergies & restrictions due to our intimate kitchen size and the risk of cross contamination.