French asparagus, truffle cream, goat's cheese,
Minus 8 verjus & confit lemon
Wild garlic risotto, mascarpone, morels, radicchio & lovage
Raw Orkney scallops, nori emulsion, blood orange, sweet soy & shiso
Lightly cured salmon, green tomato, gariguette strawberry & espelette vinaigrette
Marinated Iberico pork pluma, choucroute, soy bean paste & Brazil nuts
Homemade tagliatelle, spring vegetables, basil pesto & parmesan
Fillet of hake, Beaufort crust, pancetta & petit pois à la Française
Pan-fried fillet of brill, prawns, sesame, hispi cabbage, seaweed & dashi cream
Roasted Cornish lamb rump, tomato chutney, braised fennel & shepherd's pie
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, 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.