September

First

Trinity Beef Tartare 5 Supp

Scallop Crudo, Charentais Melon, Macadamia and Kohlrabi

Whipped Goats Curd, Soft Quails Egg, Crudites, Violette Mustard

Yellowfin Tuna Ceviche, Carosello Cucumber, Green Chilli and Apple

Galantine of Guinea Hen, Smoked Sausage, Fromage de Tete, Charcuterie Onions

…

Second

Scallop and Red Prawn Agnolotti, Fennel and Orange

Maison Ricaud Tomato Tarte Fine, Lardo and Sauce Choron

Pot Roast Quail Dumpling, Alsace Bacon, Gruyere and Tarragon

Warm Semi Smoked Salmon, Beurre Blanc, Dulse and Cucumber

…

Third

Creedy Carver Duck, Blood Plum, Potato and Roast Shallot

Newlyn Monkfish ‘Grenobloise’, Artichoke, Smoked Eel and Coco Beans

Cornish John Dory, Pomme Puree, Mussel and Hazelnut Blanquette 

Iberico Pork Rack, New Season Stone Fruit, Black Truffle and Fine Beans

…

Fourth

Salted Caramel Custard Tart

Fig Leaf Soft Serve, Warm Fig Beignets

Clapham Honey Souffle, Beeswax Ice Cream

Trinity Chocolate Tart, Praline and Milk Ice Cream

A Selection of Seasonal Cheese, Baguette and House Chutney

as an extra course 15

Dinner 4 Courses 155