Sample à la carte menu

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To start

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

Soup of roast cauliflower with ceps, Goat’s cheese & autumn truffle 10

Raviolo of scallop & Kennet crayfish with creamed leeks & rapeseed 16

Chicken liver & foie gras parfait with black Muscat jelly, hazelnuts & savoury12

Twice baked souffle of aged Gruyere with beetroot, candied walnuts & russet apple 11

 

 

Main courses

Roast partridge with confit of savoy cabbage & glazed quince 26

Wild sea bass with chestnut gnocchi, roast salsify & sauce lie de vin 30

Braised onglet of beef en crepinette with parsley snails & Raclette cheese 27

Roast Halibut Bonne femme with mashed potatoes & trompettes de mort 28

Dry aged loin of pork with confit root vegetables, Choucroute & Cox’s apple 26

Rigatoni of wild mushrooms with ruby Port, aged Gruyere & autumn truffle 24

 

To finish

Palm sugar rice pudding, salad of mango & coriander, Kalamansi lime 8

Single bean chocolate fondant, Baileys ice-cream, coffee mousse 9 

Bavarois of malted milk with poached pear, hazelnuts & Frangelico 9 

Tart of poached quince & pistachio with pistachio ice-cream 9 

Cheese & biscuits 12 

Coffee and Petit fours 7

12 - 2.30 pm & 7pm - 9pm

 Wednesday to Saturday