• First

     

    Beef Tartare, Pickled Mushrooms, Oscietra Caviar – 10 supp

    Winter Salad with Tardivo, Root Vegetables, Perssimon and Hazelnuts

    Tuna Ceviche, Winter Citrus, Basil and Black Radish

    Warm Boudin Noir, Cox Apple and Castelfranco

    Second

    Quail Pissaladiere, Chanterelle Bolognaise, Truffle Sabayon

    Oxtail and Madeira Consomme, Tortellinis and Thyme Chantilly

    Gnocchi Parisienne, Buttered Crab, Agretti and Nutmeg Brown Butter

    Warm Semi Smoked Salmon, Beurre Blanc

    Third

    Iberico Pork Cutlet, Quince Tart Fine, Cime De Rapa

    Rib of Belted Galloway, Roscoff Onions, Maitake and Bone Marrow

    Roasted Pigeon from Anjou, Sprout Top, Parsley Root and Blood Orange

    Baked Turbot with Pilaf Rice, Clementine Leaf and Bergamot

    Fourth

    Salted Caramel Custard Tart, Pain D Epice Ice Cream

    Rhubarb Souffle, Vanilla Ice Cream

    Blood Orange Granita, Yoghurt Sorbet

    A Selection of Seasonal Artisan Cheeses

    Three Courses 60

    Four Courses 80 

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

  • First

    Beef Tartare, Pickled Mushrooms, Oscietra Caviar – 10 supp

    Winter Salad with Tardivo, Root Vegetables, Perssimon and Hazelnuts

    Tuna Ceviche, Winter Citrus, Basil and Black Radish

    Warm Boudin Noir, Cox Apple and Castelfranco

    Second

    Quail Pissaladiere, Chanterelle Bolognaise, Truffle Sabayon

    Oxtail and Madeira Consomme, Tortellinis and Thyme Chantilly

    Gnocchi Parisienne, Buttered Crab, Agretti and Nutmeg Brown Butter

    Warm Semi Smoked Salmon, Beurre Blanc

    Third

    Iberico Pork Cutlet, Quince Tart Fine, Cime De Rapa

    Rib of Belted Galloway, Roscoff Onions, Maitake and Bone Marrow

    Roasted Pigeon from Anjou, Sprout Top, Parsley Root and Blood Orange

    Baked Turbot with Pilaf Rice, Clementine Leaf and Bergamot

     

    Fourth

    Salted Caramel Custard Tart, Pain D Epice Ice Cream

    Rhubarb Souffle, Vanilla Ice Cream

    Blood Orange Granita, Yoghurt Sorbet

    A Selection of Seasonal Artisan Cheeses

    Four Courses 80 

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