Brillat savarin, crushed peas on toast & spring vegetable salad
Trout & salmon tartare, orange, fennel compote & avocado
Ballotine of black pudding & chicken, confit egg yolk, onion Lyonnaise & pinot noir reduction
Battered courgette flower, tomato, aubergine & Dijon mustard cream
Pan-fried pollock, Chablis foam, mussels & kale
Featherblade Bourguignon, celeriac ecrasée, smoked bacon & bone marrow jus
Cassis parfait, white chocolate & almond sponge
Bread pudding, apricot sauce & hazelnut ice cream
Selection of seasonal cheeses from “Buchanans”
(£10 supplement or £15 as an extra course)
2 courses at £31
3 courses at £37
3 courses, half a bottle of wine, water and a coffee at £58
Flight of 2 glasses of wine (100ml each) from the set lunch selection at £12
Flight of 2 glasses of sweet wine/port (70ml each)
from the set lunch selection at £12
Head Chef Joo Won
This is a sample menu only.
Available from Monday to Friday only from 12 pm until 2.30 pm
Available to groups of up to 7 people only.
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager
who will advise on the ingredients used within this menu.
Our artisan cheeses are made with unpasteurized milk.