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 prawns 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   £25

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  £37 

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 buttermilk dressing and chervil   £12

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

 

DESSERTS

Tres leches cake with Alphonso mango and Sicilian passion fruit   £13

Rhubarb, lemon and magnolia semifreddo with brandy snap   £13

Muscovado custard tart with bitter chocolate and bourbon cream   £12

St James with young peas, honeycomb and carta di musica £12

Beaufort, Karst and Devon Blue with fig, fennel and walnut bread   £16

 

Caraway seed cake ice cream   £5

Roasted strawberries and balsamic vinegar ice cream   £7

Coffee ice milk   £4

Trio of ice creams   £16

 

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