À la carte

Oyster with shallot mignonette and rhubarb granita   £5 each  

A plate of charcuterie   £12

Porridge sourdough and seeded rye bread with kefir butter   £4

 

STARTERS

Grilled langoustine with shellfish butter and wild garlic oil  £30

Salad of ewe’s curd, broad beans, puntarella and radishes   £21

Pappardelle with artichokes and guanciale   £23

Scallops with hollandaise and XO sauce   £26

First of the season English asparagus with fonduta   £23

San Daniele with sun sweet melon and stracciatella   £22

 

MAINS

 

Fillet of beef with spinach and horseradish cream   £42

Wild sea bass with slow cooked courgettes, aïoli and salsa verde   £35

Spice rubbed quail with currants, hazelnuts and radicchio   £33

Slip sole with seaweed butter and cucumber   £34

Slow cooked pork belly with Spring nettle puree and spelt   £34

Roasted farm vegetables with pistachio and freekeh   £31

 

Fern Verrow leaves with tulips and buttermilk dressing   £12

Crispy potatoes with black garlic, sour cream and soft herbs   £15

 

DESSERTS

Coconut cream pie with Gariguette strawberries   £13

Espresso jelly and chocolate panna cotta with Jersey cream   £12

Sicilian passion fruit custard tart with crème fraîche   £13

Pecorino with young peas, honeycomb and carta di musica   £11

L’Etivaz, Castillon Frais and Fourme d’Ambert with fig, fennel and walnut bread   £16

 

Brown bread ice cream   £5

Nespole ice cream   £6

Almond sorbet   £7

Trio of ice creams   £18