Kimchi risotto, Burford brown egg & sesame
Salad of winter vegetables, Romesco, capers, raisins & curry oil
Scottish salmon mi-cuit, sweet soy, Granny Smith apple & oyster emulsion
Seared yellowfin tuna, pumpkin purée, chestnut & spiced lemongrass cream
Ballotine of game, pickled beetroot, honey mustard crème fraîche & toasted brioche
Pithivier of Delica pumpkin & chaource, caramelised swede & cep velouté
Roasted fillet of stonebass, Suffolk pork belly & artichoke barigoule
Fillet of Gigha halibut, pomme purée, shitake mushrooms, shellfish & dashi broth
Fillet of Scotch beef, foie gras, mushrooms, truffle, braised leek & red wine jus
Roasted saddle of Balmoral venison, braised shoulder, pancetta, trompette, glazed date & sauce grande veneur*
Banana soufflé & peanut butter ice cream
Castella sponge, jivara cream, Adzuki beans, pomegranate
& pumpkin ice cream
Valrhona chocolate sphere, milk foam, Biskélia cremeux & orange ice cream
Apple tatin, caramel sauce & rosemary ice cream
Coconut glazed cake, pineapple & chilli sorbet
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.
* Please note that all game dishes may contain gunshot. Our artisan cheeses are made with unpasteurized milk.