À la Carte Menu
Sharing |
|
|
Petrossian caviar |
|
|
Ossetra Imperial 30g |
90 |
|
Welsh rarebit |
14 |
|
Carlingford oyster |
5 |
|
Ibérico & black garlic croquettes |
15 |
|
Gougéres, Comté |
12 |
|
Irish soda bread |
6 |
Small Plates |
|
|
Italian beef tomato, 67 house ricotta, aged balsamic & Kalamata olives (v) |
16 |
|
Cured gravadlax salmon, cucumber broth & tahini |
20 |
|
Pigs head & 'nduja raviolo, pork broth & tomato jam |
19 |
|
Angus steak tartare, smoked egg, coal oil, caper jam & pickles |
20 |
|
Cashel blue & endive salad, walnut, lardo |
22 |
Large Plates |
|
|
Celeriac & cavalo nero salad, truffled tofu, winter truffles |
25 |
|
Shelfish tagliatelle, parmessan crisp, bisque |
36 |
|
Venison loin, Jerusalem artichoke, lingonberries & cacao |
54 |
|
Market fish, crushed celeriac, pickled grapes, hazelnut & whey |
45 |
|
Loomswood farm duck with black garlic emulsion & celeriac (for 2 to share) |
76 |
Josper/grill |
|
|
28-day dry aged Angus fillet (230g) |
57 |
|
28-day dry aged Chateaubriand |
120 |
|
28-day dry aged Hereford Côte de Boeuf (1kg for 2 to share) |
120 |
|
28-day dry aged T-bone (1kg for 2 to share) |
120 |
|
Truffled bavette (250g) |
26 |
|
Steak sauces Peppercorn, béarnaise, Périgueux |
5 |
Sides |
|
|
Maple-glazed carrots |
10 |
|
Tenderstem, crispy chilli & garlic oil |
9 |
|
Salt-baked beetroot, blood orange & kale |
9 |
|
Triple cooked chips |
8 |
|
Bitter leaf salad, mustard & shallot |
8 |
Desserts |
|
|
Poached plum, spiced maple crumble, yoghurt ice cream |
14 |
|
67 Snickers |
14 |
|
Fourme d'Ambert, spiced pear and walnut |
16 |
|
Gelatorino gelato (v) Vanilla, dark chocolate, salted caramel or pistachio |
3.50 per scoop |
|
Homemade sorbets (vg) Strawberry, lemon, mango & passionfruit |
3.50 per scoop |
Cheese |
|
|
Farmhouse cheeses (v) A selection of fine cheeses |
18/32 |
|
v Vegetarian |
|
|
vg Vegan |
|
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voa Vegetarian option available |
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vgoa Vegan option available |