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.