August

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 and Basil 

Galantine of Guinea Hen, Vadouvan Spices, Summer Vegetables 

… 

Second 

Limousin Veal Sweetbread, ‘Salade Tiède’ 

Cornish Crab and Corn 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, Basil and Preserved Lemon

… 

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