À la Carte Menu
Sharing |
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Oysters, Maldon, Gillardeau |
5/8 |
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Petrossian caviar, blini & créme fraíche |
90 |
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Rosemary focaccia, early harvest olive oil (v) |
6 |
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Lobster roll, buttered brioche, crispy shallot, sriracha mayonnaise |
30 |
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Chicken liver parfait, sourdough, fig, pomegranate molasses |
9 |
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Gougére, Comté, Mornay sauce (v) |
4.5 each |
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Scotch egg, piccalilli add caviar/autumn truffle 50/30 |
14 |
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British charcuterie, Paxton & Whitfield cheese |
28 |
Small Plates |
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Chopped beef, smoked coal oil, picked walnuts, croutons & Corra Linn |
20 |
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Dorset crab, lardo, kohlrabi, apple, hazelnut & pork fat crumpets |
20 |
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67 Italian beef tomato & goat ricotta, aged balsamic (v) |
17 |
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Bluefin tuna, red plum, shiso & sake, pickled jalapeño |
24 |
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Veal sweetbread, truffle jus, artichoke |
25 |
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Orkney scallops, charred corn, pickled lovage, shellfish sauce |
30 |
Pasta & Rice |
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Shellfish tagliatelle |
36 |
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Wild boar & venison ragu tagliatelle |
34 |
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Chesnut & mushroom tagliatelle (v) |
32 |
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Butternut, girolles & pecorino risotto (v) |
36 |
Large Plates |
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Beef shin & bone marrow pie, Bordelaise sauce |
32 |
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Pork loin, slow-cooked belly, charcuterie sauce, caramel apple, brassicas |
34 |
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Venison loin, turnip, girolles, blackberry, braised venison & lardo jus |
46 |
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Chalk stream trout, bok choy, cucumber |
45 |
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Dry-aged hake, gnocchi, heritage cauliflower, brassicas, Chardonnay sauce |
46 |
Sharing |
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Bistecca alla Fiorentina, T-bone steak, beef fat potatoes, garden leaves, jus |
140 |
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Beef Wellington, pomme purée, truffle |
130 |
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Lobster pithivier, little gem, bisque |
120 |
Salads |
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Gem lettuce, cucumber, feta, garden herbs (v) |
25 |
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Bitter leaves, blue cheese, walnut, pear (v) |
25 |
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Tuna niçoise, new potatoes, green beans, egg |
28 |
Josper/grill |
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67 Burger, relish, lettuce, tomato, gherkin, crispy onion, cheese & bacon (voa) served with fries |
28 |
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28-day dry-aged ribeye, Roscoff, maitake, cress |
50 |
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28-day dry-aged Angus fillet steak, Roscoff, maitake, cress |
58 |
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Whole turbot, Champagne velouté |
140/kg |
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Steak sauces peppercorn, truffle jus, béarnaise |
5 |
Sides |
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Triple-cooked chips (v) |
10 |
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Green salad (v) |
10 |
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Green beans, shallot, hazelnut (v) |
12 |
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Purple sprouting broccoli (v) |
12 |
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Squash, ricotta, sage (v) |
10 |
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Pomme purée (v) |
10 |
Desserts |
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Pistachio & chocolate soufflé, dark morello cherry sorbet |
24 |
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Apple tarte Tatin, vanilla ice cream, butterscotch sauce |
28 |
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67 snickers, caramel, nougat, dark chocolate sorbet |
17 |
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Mirabelle plum, almond cake, crème diplomat |
15 |
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Poached fig, rice brittle, blackberry & verjus sorbet, olive oil (vg) |
15 |
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Gelatorino gelato (v) Vanilla, salted caramel, almond |
3.50 per scoop |
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Homemade sorbets (vg) Dark chocolate, lemon, blackberry, dark cherry, mandarin |
3.50 per scoop |
Cheese |
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Cheese selection, chutney & crackers 3/6 A selection of fine cheeses from Paxton & Whitfield |
18/32 |
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v Vegetarian |
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vg Vegan |
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voa Vegetarian option available |
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vgoa Vegan option available |