À la carte
Duck croquette with aioli and cedro £9
Watermelon radishes with lime, Aleppo pepper and labneh £7
Porridge sourdough and seeded rye bread with kefir butter £5
STARTERS
Risotto bianco with citrus and Sicilian red prawns £27
Ewes curd salad with beetroot, pear, winter leaves and walnut £21
Tagliolini with crème fraiche, parmesan and sage £21
Beef carpaccio with citron, celery, parsley and parmesan £22
Fern Verrow leaves with winter tomatoes, ajo blanco and dates £20
Halibut tartare with rhubarb, coriander, green chilli and carta di musica £25
MAINS
Guinea fowl with white beans, Iberiko tomato and anchovy butter £35
Slip sole with buttermilk potato purée and sauce Grenobloise £33
Grilled lamb leg with new seasons peas, salsa verde and wild garlic £37
Chalk Stream trout with watercress and kohlrabi £34
Herb fed chicken with agresto, artichokes and Fern Verrow greens £35
Roasted onion squash with fonduta, chimichurri and cime di rapa £30
Fern Verrow leaves with shallot mignonette £12
Crispy potatoes with rosemary and garlic £15
DESSERTS
Ginger cake with roasted rhubarb and magnolia ice milk £11
Espresso jelly and panna cotta with Gariguette strawberries £12
St Emilion au chocolat with Guernsey cream £12
Pecorino with young broad beans, taralli and Two Fields olive oil £11
Beaufort*, Chabichou and Stichelton* with fig, fennel seed and walnut bread £15
Nespole ice cream £6
Sheep’s milk ricotta and honey ice cream £5
Tarragon ice cream £4
Trio of ice creams £15
* Unpasteurised
A discretionary 13.5% service charge will be added to your bill
If you have any specific dietary requirements, please talk to your waiter who will be happy to help