Melon and Prosecco soup, cucumber, mint salsa & pomegranate
Cod brandade, artichoke barigoule, dried tomato & chive oil
Chicken liver parfait, apple chutney & toasted fig bread
Tartlet of leek, Roquefort, cauliflower & creamed spinach
Roasted fillet of sea bream, hispi cabbage, pancetta,
braised carrots & bordelaise sauce
Confit duck leg, cassoulet & Toulouse sausage
Walnut cake, liquorice Chantilly & pickled pears
Violet macaron, white chocolate crémeux & raspberry sorbet
Selection of seasonal cheeses from “Buchanans”
(£10 supplement or £15 as an extra course)
2 courses at £30
3 courses at £35
3 courses, half a bottle of wine, water and a coffee at £55
Flight of 2 glasses of wine (100ml each) from the set lunch selection at £10
Flight of 2 glasses of sweet wine/port (50ml each)
from the set lunch selection at £10
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.