Wild garlic risotto, mascarpone, morels, radicchio & lovage
Jerusalem artichoke velouté, pear chutney, goat's cheese & truffle gougère
Raw Orkney scallops, nori emulsion, blood orange, sweet soy & shiso
Scottish salmon mi-cuit, confit celery, smoked eel & sauce Bois Boudran
Marinated Iberico pork pluma, choucroute, soy bean paste & Brazil nuts
Homemade tagliatelle, asparagus, sea beet, pinenut & basil pesto
Roasted fillet of Skrei cod, glazed Suffolk pork belly & artichoke barigoule
Fillet of Gigha halibut, prawns, sesame, hispi cabbage, seaweed & dashi cream
Pan-fried breast of Creedy Carver duck, pomme boulangère, leek tempura & jus d'abat
Fillet of Scotch beef, foie gras, mushrooms, truffle, braised leek
& red wine jus (supplement £6)
Banana soufflé & peanut butter ice cream
Pistachio & chocolate éclair, poached pear & vanilla ice cream
Apple tatin, caramel sauce & rosemary ice cream
Cheese cake mousse, Tarocco orange & speculoos ice cream
Rhubarb & white chocolate Bakewell, rhubarb & ginger beer sorbet, bee pollen
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)
£79 three courses
Head Chef Joo Won
This is a sample menu only
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.