STARTERS
Ballotine of duck and foie gras, seasonal leaves, quince purée, pickles — 13.50
½ dozen Colchester oysters, shallot vinegar, lemon — 14.50
Deluxe option with 30g Oscietra caviar — 64.50
House cured Scottish salmon, heritage beetroot, Dorset crab, oyster emulsion — 13.50
Seared Orkney scallops, sea vegetables, lemongrass emulsion, Avruga caviar — 14.50
Buffalo mozzarella, roasted golden onions, quail eggs, nasturtium leaves — 11.50
Slow cooked duck egg, Lyonnaise frisée salad —13.50
Salt-baked winter vegetables, truffle goats curd, beetroot purée — 7.50
MAINS
Roasted loin of venison, croquette, butternut squash, creamed sprouts – 32.50
Suffolk lamb canon, spiced shoulder, saffron cous cous — 25.50
Fillet of Angus beef, truffled boulangère, spinach, chanterelle, black truffle – 35.00
Corn-fed chicken breast, leg and ham pie, black trompettes — 21.50
Pan fried stonebass, orange braised endive, cauliflower purée — 18.50
Roasted monkfish, osso buco sauce, veal tongue, piperade – 28.50
Artichoke and Beaufort cheese pithivier, winter truffle — 16.50
WHITE TRUFFLE AVAILABLE ON REQUEST — £15 per gram
SIDES
Sprouting broccoli, chilli and anchovy butter — 4.00
Spiced red cabbage – 4.00
Buttered new potatoes – 4.50
All prices are inclusive of VAT. A discretionary12.5% service charge will be added to your bill.
Please be aware that some dishes may contain nut traces.
If you have any specific allergies, please inform a manager immediately.
MENU GOURMAND
6 courses 55.00 with wine 75.00
Head Chef Daniel McGarey
CHEF’S APPETISER
MACKEREL
Tartare of mackerel, smoked rillette, pickled kohlrabi, sea herbs
2013 Albariño, Martin Códax, Rías Baixas, Spain
WHITE TRUFFLE RISOTTO
Pearl barley risotto, parmesan, white truffle
2011 Savenniéres, Clos de Coulaine, Loire Valley, France
MONKFISH
Roasted monkfish, osso buco sauce, veal tongue, piperade
2010 Furmint, Mézes Mály, Royal Tokaji, Tokaj, Hungary
Or
BEEF
Fillet of Angus beef, pomme boulangère, spinach, chanterelle, black truffle
2012 Mouton Cadet, Baron Philippe de Rothschild, Bordeaux, France
PRE DESSERT
CHOCOLATE
Milk chocolate mousse, poached pears, milk ice cream
2012 Tokaji, Late Harvest, Royal Tokaji, Hungary
Or
SEASONAL FRENCH CHEESES
Selection of French cheeses (6.50 supplement)
2012 Tokaji, Late Harvest, Royal Tokaji, Hungary
As an extra course (11.50 supplement)
SIDES AVAILABLE AS LISTED
We ask that the Gourmand menu be taken by the whole table.
Last orders for the Gourmand menu are at 9.30pm
MENU DU JOUR
2 courses 25.00 3 courses 28.00
Head Chef Daniel McGarey
STARTERS
Tartare of mackerel, smoked rillette, pickled kohlrabi, sea herbs
2013 Sancerre ‘Silex’ Philippe Girard, Loire, France 125ml – 8.50
Honey ham and parsley terrine, sauce Gribiche, seasonal leaves
2012 Graśevina ‘Mitrovac’ Krauthaker, Slavonija, Croatia 125ml – 9.25
Celeriac and truffle velouté, roast celeriac and apple, burnt apple purée
2013 Chardonnay, Sérame Collection, Vin de Pays d’Oc, France 125ml – 4.50
MAINS
Confit pork belly, spiced lentil, pork broth, kale
2012 Mouton Cadet, Baron Philippe de Rothschild, Bordeaux 175ml – 12.00
Slow cooked haddock, lemon and thyme gnocchi, girolles, mushroom purée
2013 Albariño, Martin Códax, Rías Baixas, Spain 175ml – 9.80
Pearl barley risotto, caramelised onion, goat’s cheese
2013 Chardonnay, Vintner’s Reserve, Kendall Jackson, California, USA 175ml – 8.90
SIDES AVAILABLE AS LISTED
DESSERTS
Mini baked apple Alaska, rum flambé
2013 Torrontes Tardio, Zuccardi Reserva, Familia Zuccardi, Mendoza, Argentina 100ml — 6.00
Milk chocolate mousse, milk ice cream
N.V. Madeira, Blandy’s 10 Year Old Malmsey 100ml — 12.00
Exotic fruit salad, seasonal fruit
N.V. Graham’s Six Grapes 100ml — 6.00