• Monday to Sunday Lunch

    Three Courses £45
    Four Courses £55

    First

    Tuna Tartare, Apple and Almonds
    Soused Mackerel, White Gazpacho, Pickled Rhubarb and Apple Marigold
    Galantine of Chicken, Morels, Wild Garlic and Warm Brioche
    Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
    Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds

    Second

    Seaweed Gnocchi, Buttered Sea Vegetables, Lemon and Lovage
    Maitake Mushroom Cooked over Coals with Smoked Celeriac and Pickled Meat Radish
    Crispy Pigs Trotters, Sauce Gribiche and Crackling
    Quail Kiev, Wild Garlic and Morels, Supreme Sauce
    Raviolo of Whipped Ricotta, Duck Egg, Spinach and Pine Nut

    Third

    Cornish Cod, Monk’s Beard, Bottarga and Veloute of Clams
    Crisp Pork Jowl, Crown Squash, Aubergine and Spices
    Roasted Sutton Hoo Chicken, White Asparagus, Sauce Vin Jaune
    Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
    Loin of Rose Veal, Smoked Bone Marrow, Salsify and Soubise

    Side of Potato Boulangere 10

    Fourth

    Salted Caramel Custard Tart
    Chocolate Souffle, Raw Cacoa Sorbet
    Blood Orange Soft Serve
    Yorkshire Rhubarb, Custard Ice Cream, Ginger Parfait
    A Selection of Artisan Cheese

    We make seven whole Tarte Tatin’s per day, if you would like to reserve one please let us know when making your reservation. We offer a small size for two guests and a large size for four guests to share.

    A whole Tarte Tatin for two to share, Prune and Armagnac Ice Cream

  • Monday to Sunday Dinner

    Four Courses £75

    A Plate of Trinity Cured Meats 10

    First

    Tuna Tartare, Apple and Almonds
    Soused Mackerel, White Gazpacho, Pickled Rhubarb and Apple Marigold
    Galantine of Chicken, Morels, Wild Garlic and Warm Brioche
    Beef Tartare, Pickled Mushrooms, Oscietra Caviar (10 Supp)
    Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds

    Second

    Seaweed Gnocchi, Buttered Sea Vegetables, Lemon and Lovage
    Maitake Mushroom Cooked over Coals with Smoked Celeriac and Pickled Meat Radish
    Crispy Pigs Trotters, Sauce Gribiche and Crackling
    Quail Kiev, Wild Garlic and Morels, Supreme Sauce
    Raviolo of Whipped Ricotta, Duck Egg, Spinach and Pine Nut

    Third

    Cornish Cod, Monk’s Beard, Bottarga and Veloute of Clams
    Crisp Pork Jowl, Crown Squash, Aubergine and Spices
    Roasted Sutton Hoo Chicken, White Asparagus, Sauce Vin Jaune
    Dover Sole Baked in Truffle Butter, Caramelised Cauliflower
    Loin of Rose Veal, Smoked Bone Marrow, Salsify and Soubise

    Fourth

    Salted Caramel Custard Tart
    Chocolate Souffle, Raw Cacoa Sorbet
    Blood Orange Soft Serve
    Yorkshire Rhubarb, Custard Ice Cream, Ginger Parfait
    A Selection of Artisan Cheese

    We make seven whole Tarte Tatin’s per day, if you would like to reserve one please let us know when making your reservation. We offer a small size for two guests and a large size for four guests to share.

    A Whole Tarte Tatin for two to share, Prune and Armagnac Ice Cream

  • First

    Salad of Globe Artichoke, Blood Orange, Puffed Rice and Burrata Curds

    Second

    Raviolo of Whipped Ricotta, Duck Egg, Spinach and Pine Nut

    Third

    Seaweed Gnocchi,  Buttered Sea Vegetables, Lemon and Lovage

    Fourth

    Salted Caramel Custard Tart
    Chocolate Souffle, Raw Cacoa Sorbet
    Blood Orange Soft Serve
    A Selection of Artisan Cheese

    Lunch
    3 courses £45/ 4 courses £55

    Dinner
    3 courses £65 / 4 courses £75

    Vegan menu available by pre-request