A La Carte Menu

Starter and Main Course

£65.00 per person

A La Carte Starters

 

67° Octopus/Squid Ink/Piquillo Pepper/Spring Onion

Isle of Mull Scallops/Yuzu/Celeriac/Black Truffle

Smoked Quail/Organic Spelt Risotto/Girolles

British Pumpkins and Squashes/Egg Yolk/Feta Cheese

Chestnut/Smoked Eel/Gnocchi/Sage/Shallot

Foie-Gras “Au Torchon”/Kumquat/Calamansi/
Cacao and Lavender Brioche
(Supplement 15.00)

 

A La Carte Main Courses

 

Whole Native Lobster/Sweetcorn/Seaweed/Rouille
(Supplement 10.00)

Tasting of Suckling Pig/Carrots/Charred Leeks/Black Sesame

Roasted Red Leg Partridge/Red Cabbage/ Cranberry/Bread Sauce

110 Days Aged Bourbon Rib of Beef/
Burned Salsify/Black Curry

Cornish Plaice Meuniere/Courgette/Banana/Baby Onions

Monkfish/Clam/Cauliflower/Couscous/Bisque

 

Desserts

£15.00 per person

Clementine/Citrus/Swiss Meringue/Vanilla

Chocolate Pavé/Chilli/Stem Ginger

Red Wine Poached Pear/Almonds/Roquefort Ice Cream

Raspberry Millefeuille/Hibiscus/White Chocolate

Matcha Tea Custard Tart/Cherry/Charcoal

Chocolate Ice Cream with a glass of Madeira,
Malmsey, 10 Years Old, Blandy’s Portugal £14.00

Lime Mousse with a glass of Tokaji, 
Exaltation, Nyulaszo, Holdvolgy, Hungary £14.50

Red wine poached pear/almonds/roquefort ice cream  *Festive Menu*
Verduzzo, La Duline, Vignai da Duline, Friuli, Italy £13.00

 

Coffee, Tea and Infusion with Petits Fours

£5.00 per person

Teas from Rare Tea Company: Rare Breakfast, Jasmine, Green,
Lapsang Souchong, Cornish Earl Grey, Darjeeling, White Peony and Oolong 

Infusions: Chamomile, Lemongrass, Peppermint, Fresh Mint
and Cedron (Mexican Lemon Verbena)

 

Also see: Tasting Menu, Chef's Tasting Menu

£1.00 for Charity will be added to your bill unless you state otherwise. We support many charities and always happy to have suggestions from our diners

Service Charge
An optional 12.5% Service Charge for the Staff is added to your bill for your convenience and distributed via revenue approved tronc.

If you suffer from a food allergy or intolerance, please advise the Team