• First

    Seared Tuna, French Bean Salad, Sesame

    Duck Liver Parfait with Chilled Duck Consomme, Aged Madeira and Warm Brioche

    Tartlet of Pumpkin, Wet Walnuts and Cauliflower Mushroom

     

    Second

    Scallop Dumpling with Warm Buttered Crab and Mullet Veloute

    Norfolk Quail with Scottish Girolles and Summer Squash

    Duck Egg Raviolo with Smoked Ricotta, Hazelnuts and New Season Corn

     

    Third

    Rack of Herdwick Lamb with Spiced Artichoke, Caponata and Green Olive

    Wild Turbot braised with Tomatoes, Fennel Lyonnaise

    Breast of Duck, Plums and Potato Terrine

    Fourth

    Salt Caramel Custard Tart

    Honeycomb Soft Serve Ice Cream, Fig Hearts and Bee Pollen

    Chocolate Marquise, Brioche Ice Cream, PX Raisins

    A Selection of Artisan Cheeses

    Four Courses  55

    A discretionary gratuity of 12.5% will be added to the total bill. All prices include VAT.

  • First

    Seared Tuna, French Bean Salad, Sesame

    Duck Liver Parfait with Chilled Duck Consomme, Aged Madeira and Warm Brioche

    Tartlet of Pumpkin, Wet Walnuts and Cauliflower Mushroom

     

    Second

    Scallop Dumpling with Warm Buttered Crab and Mullet Veloute

    Norfolk Quail with Scottish Girolles and Summer Squash

    Duck Egg Raviolo with Smoked Ricotta, Hazelnuts and New Season Corn

     

    Third

    Rack of Herdwick Lamb with Spiced Artichoke, Caponata and Green Olive

    Wild Turbot braised with Tomatoes, Fennel Lyonnaise

    Breast of Duck, Plums and Potato Terrine

    Fourth

    Salt Caramel Custard Tart

    Honeycomb Soft Serve Ice Cream, Fig Hearts and Bee Pollen

    Chocolate Marquise, Brioche Ice Cream, PX Raisins

    A Selection of Artisan Cheeses

    Four Courses  75

    A discretionary gratuity of 12.5% will be added to the total bill. All prices include VAT.

  • Beef Tartare, Pickled Mushrooms, Oscietra Caviar

     

    Soused and Charred Mackerel, Wet Walnuts and Apple

     

    Crispy Pigs Trotters, Sauce Gribiche and Crackling

     

    Dover Sole “Bonne Femme”

     

    Pigeon from Anjou with Beetroot,

    Tartlet Albufera

     

    Salted Caramel Custard Tart

    Menu 95

    A discretionary gratuity of 12.5% will be added to the total bill. All prices include VAT.