For the Table
Selection of artisan bread, whipped butter£ 7,50
Salamanca olives£ 5,00
Jersey rock oysters (1 uni.)£ 5,00
Padron peppers£ 7,50
Starters
Baked radicchio di Treviso tardivo, blood orange and toasted almonds£ 13,50
Poached eggs ‘en meurette’ and Chanterelle£ 14,50
Raw Yellowfin tuna, ginger dressing and mizuna leaves£ 19,50
Scottish scallops, Parma ham crumb, pea purée and beurre blanc£ 21,50
Beef carpaccio, goat cheese, pickled shallots and toasted walnuts£ 19,50
Pan-fried foie gras with clementine jam and toasted brioche£ 21,50
Mains
Agnolotti with fonduta and winter black truffles£ 32,50
Catch of the week
John Dory, prawns, romanesco purée and bisque jus£ 49,50
Cornfed chicken breast, carrots in three ways, bok choy and lime gel with golden chicken jus£ 28,00
Duck breast, glazed miso celeriac, pear, chicory and Marsala jus£ 34,00
Grilled lamb chops, butter bean purée and sauce Paloise£ 42,50
Fillet steak Béarnaise£ 45,00
Côte de boeuf, bone marrow and red wine jus£ 92,50
Sides
Leaf spinach£ 7,00
French fries£ 7,00
Tomato salad with shallots£ 7,00
Purple sprouting broccoli and bagna cauda sauce£ 9,00