July 

First 

Trinity Beef Tartare 5 supp  

Scallop Crudo, Vesuvius Tomatoes, Peach and Verbena 

Tuna Ceviche, Charentais Melon, Iberico Ham and Pistachio 

New Season Courgette Salad, Goat’s Curd, Hazelnut & Basil 

Galantine of Guinea Hen, Vadouvan Spices, Summer Vegetables 

… 

Second 

Limousin Veal Sweetbread, ‘Salade Tiède’ 

Cornish Crab and Pea Dumpling, Shellfish Bisque 

Agnolotti of Scottish Girolles, Confit Rabbit and Tarragon 

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber 

… 

Third 

Cornish Monkfish Forestiere, Turnip and Smoked Eel 

Steamed Scottish Cod, Morteau Sausage and Bouillabaisse   

T-Bone of Cumbrian Lamb, Romesco, Green Olive and Labneh 

Roast Quail from Bresse, Ratatouille Barbajuan, Courgette Caponata 

… 

Fourth 

Salted Caramel Custard Tart 

Fig Leaf Soft Serve, Fig Jam Wafer 

White Peach Tartlet, Peach Leaf Syllabub 

Clapham Honey Souffle, Beeswax Ice Cream 

A Selection of Seasonal Cheese, Baguette and House Chutney 

 4 Courses 140 

4 Courses 140