• First

    Tuna Ceviche, BBQ Gazpacho Consomme, Tomatoes and Basil

    Artichoke Barigoule, Broad Bean Pesto, Buratta Curds

    Tartlet of English Peas and Truffle

     

    Second

    Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil

    Crisp Pork Jowl with Girolles, Summer Squash and Courgette Blossom

    Minestrone of Blue Lobster, Garganelli and Basil

     

    Third

    Herdwick Lamb, Courgettes and Basil, Goats’s Curd and Nasturtium

    Slow Cooked English Duck, Petit Pois a la Francaise

    Steamed Fillet of Wild Sea Bass, Ratatouille and Sauce Bouillabaisse

    Fourth

    Tartlet of Yellow Peaches, Syllabub and Verbena

    Cherry Soft Serve, Amaretti and Kirsch

    Salt Caramel Custard Tart

    A Selection of Seasonal Artisan Cheeses

     

    Four Courses  55

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

  • First

    Tuna Ceviche, BBQ Gazpacho Consomme, Tomatoes and Basil

    Artichoke Barigoule, Broad Bean Pesto, Buratta Curds

    Tartlet of English Peas and Truffle

     

    Second

    Sardine Bolognese Raviolo, Tomato Butter Sauce and Basil

    Crisp Pork Jowl with Girolles, Summer Squash and Courgette Blossom

    Minestrone of Blue Lobster, Garganelli and Basil

     

    Third

    Herdwick Lamb, Courgettes and Basil, Goats’s Curd and Nasturtium

    Slow Cooked English Duck, Petit Pois a la Francaise

    Steamed Fillet of Wild Sea Bass, Ratatouille and Sauce Bouillabaisse

    Fourth

    Tartlet of Yellow Peaches, Syllabub and Verbena

    Cherry Soft Serve, Amaretti and Kirsch

    Salt Caramel Custard Tart

    A Selection of Seasonal 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 and Oscietra Caviar

     

    Soused and Charred Cornish Mackerel, Melon, Basil and Fresh Almonds

     

    Crispy Pigs Trotters, Sauce Gribiche and Crackling

     

    Raviolo of English Shellfish – Lobster, Crab and Hand Dived Scallops

     

    Turbot Cooked on the Bone, Coco Beans and Provencal Tomatoes

     

    Salt Caramel Custard Tart

     

    Menu 95

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

  • Beef Tartare, Pickled Mushrooms and Oscietra Caviar

     

    Soused and Charred Cornish Mackerel, Melon, Basil and Fresh Almonds

     

    Crispy Pigs Trotters, Sauce Gribiche and Crackling

     

    Raviolo of English Shellfish – Lobster, Crab and Hand Dived Scallops

     

    Turbot Cooked on the Bone, Coco Beans and Provencal Tomatoes

     

    Salt Caramel Custard Tart

     

    Menu 95

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