À la carte

A plate of winter radishes with butter and sea salt   £9

A plate of cured meat   £12

Porridge sourdough and seeded rye bread with kefir butter   £4

 

STARTERS

Crab croquette with heirloom tomatoes, brown crab mayonnaise and parsley oil   £28

Carpaccio of sea bass with green tomato, Two Fields olive oil and citrus   £31

Onion squash risotto with mascarpone, marjoram and chestnut   £27

Tortellini of  taleggio and cime di rapa with sage butter   £27

Stracciatella with carne salada, agretti, quince and bitter leaves   £26

Salad of winter citrus with persimmon and Sicilian avocado   £24

 

MAINS

Brill with spiced carrot purée, pak choi and vadouvan butter   £40

Grilled leg of lamb with farro, cavolo nero and radicchio   £38

Monkfish and clams with tomato, almonds and aïoli   £38

Fillet of beef with potato and girolle gratin and garlic butter   £42

Slow cooked pork belly with quince, celeriac and sprout tops   £35

Roasted farm vegetables with greens, labneh and fermented chilli   £34

 

Hispi cabbage salad with crème fraîche Dijon dressing   £12

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

 

DESSERTS

Lemon shaker tart with crème fraîche   £13

Bitter chocolate cake and chestnut fior di latte ice cream   £14

Crème caramel with dried Muscat grapes and Jersey cream   £13

Ossau Iraty with castagnaccio and Muscat grapes   £12

Duckett’s Caerphilly, Fourme D’ambert and Lingot des Causses with rye crackers and blackcurrant jelly   £17

 

Fruit and brandy ice cream   £9

Bergamot ice cream   £7

Chocolate sorbet   £8

Trio of ice creams   £24