September

First 

Trinity Beef Tartare 5 supp  

Scallop Crudo, Pineapple Tomato, Peach and Basil

Tuna Ceviche, Charentais Melon, Iberico Ham and Pistachio 

Hubert Tomato Tart Fine, Anchovy and Taggiasca Olive

Galantine ‘de Campagne’, Sollies Fig and Cornichon

… 

Second 

Pan Roasted Guinea Hen, Artichoke, Hazelnut, Truffle Jus Gras

Steamed Potato Dumpling with Cockles, Corn and Lardo

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, Ratatouille, Green Olive and Labneh

Roast English Duck with Stone Fruits, Fine Beans and Duck Liver

… 

Fourth

Mascarpone Soft Serve ‘Affogato’

Salted Caramel Custard Tart 

Stone Fruit Tartlet, Fig Leaf Syllabub

Clapham Honey Souffle, Beeswax Ice Cream 

A Selection of Seasonal Cheese, Baguette and House Chutney 

4 Courses 140