• First

    Monkfish Ceviche, Apple, Almonds and Lovage

    Artichoke Barigole, Broad Bean Pesto, Buratta Curds

    Poached Rainbow Trout with Spring Vegetables and a Soft Herb Velouté

    Second

    English Asparagus, Melted Onion Tart, Sauce Divine

    Minestrone of Blue Lobster, Garganelli and Basil

    Rabbit Lasagna, New Season Morels and Wild Garlic

    Third

    Cutlet of Herdwick Lamb ‘Naverin’ Spring Vegetables

    Slow Cooked English Duck, Petit Pois a la Francaise

    Steamed Fillet of Wild Sea Bass, Ratatouille and Sauce Bouillabaisse

    Fourth

    Tartlet of Gariguette Strawberries, Syllabub and Hibiscus

    Lemon Souffle with Clapham Honey Ice Cream and Pollen

    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

    Monkfish Ceviche, Apple, Almonds and Lovage

    Artichoke Barigole, Broad Bean Pesto, Buratta Curds

    Poached Rainbow Trout with Spring Vegetables and a Soft Herb Velouté

    Second

    English Asparagus, Melted Onion Tart, Sauce Divine

    Minestrone of Blue Lobster, Garganelli and Basil

    Rabbit Lasagna, New Season Morels and Wild Garlic

    Third

    Cutlet of Herdwick Lamb ‘Naverin’ Spring Vegetables

    Slow Cooked English Duck, Petit Pois a la Francaise

    Steamed Fillet of Wild Sea Bass, Ratatouille and Sauce Bouillabaisse

    Fourth

    Tartlet of Gariguette Strawberries, Syllabub and Hibiscus

    Malted Oat Soft Serve Ice Cream with Clapham Honey and Pollen

    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

    Charred Mackerel, Pickled Rhubarb, Almond Gazpacho, Sweet Sicily

    Crispy Pigs Trotters, Sauce Gribiche and Crackling

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

    Wild Turbot ‘Bonne Femme’ Morels and Garlic Leaf

    Choux a la Crème, Piedmont Hazelnuts and Raw Cacao Sorbet

    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

    Charred Mackerel, Pickled Rhubarb, Almond Gazpacho, Sweet Sicily

    Crispy Pigs Trotters, Sauce Gribiche and Crackling

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

    Wild Turbot ‘Bonne Femme’ Morels and Garlic Leaf

    Choux a la Crème, Piedmont Hazelnuts and Raw Cacao Sorbet

    Menu 95

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