Menus

Our menus reflect Tristan’s love for fresh ingredients, with simple but original flavours, making each dish stand out with it’s own individual taste and experience.

There are various menus from 3 to 8 courses with a change from the usual A La Carte menu options.

Please let us know of any dietary requirements or allergies you may have before you visit us or order.


Autumn

4 courses £45

1st
Quail/ lime/ lemongrass

Pheasant/ pickled quince/ yoghurt/ grains

Scallop/ lardo/ leek/ truffle

2nd
Dover sole/ brassicas/ choucroute

Pork belly/ duck egg 62°C/ smoked eel/ shallot

Venison/ smoked beetroot/ red cabbage marmalade

3rd
Lamb/ kid/ goat

Slow-cooked beef/ skirt/ chervil root/ buckwheat

Turbot/ chicken wing/ parsley root/ trompette

4th
Mandarin soufflé/ chestnut/ ginger/ butternut

Banana/ parsley/ lemon/ walnut

White chocolate/ black olive/ dill

Selection of artisan cheese

As an additional course £11

Bar

Breakfast or Lunch Lower floor

 

Breakfast – 9 until 11:30

Home smoked salmon/ scrambled eggs £9

Wild mushrooms/ poached egg £9

Eggs Benedict £9

Egg Royale £9

Croque Monsieur/ Madame £7/ £8

Lunch – 12 until 3

Pheasant/ pickled quince/ yoghurt/ grain £10

Smoked cod/ wild mushroom/ salsify £10

Partridge/ puy lentils/ Roscoff onion £10

Home smoked salmon/ beetroot/ goat’s curd £11

Selection of artisan cheese/ chutney/ biscuits £11

Jasmine rice/ coconut/ prune/ per £7

Mandarin soufflé/ chestnut/ ginger/ butternut £7

Select

3 courses £25 / 4 courses £30

Tuesday-Saturday Lunch
Tuesday-Thursday Dinner

 

1st
Quail/ lime/ lemongrass
Salmon/ jerusalem artichoke/ quail egg/ rooibos

2nd
Cauliflower velouté/ hazelnut/ date/ chorizo
Crab/ apple/ pistachio/ sea herbs

3rd
Smoked cod/ wild mushroom/ salsify
Partridge/ puy lentils/ Roscoff onion

4th
Mandarin soufflé/ chestnut/ ginger/ butternut
Jasmine rice/ coconut/ prune/ pear
Selection of artisan cheese

Selection of artisan cheese as a additional course £11

6 Course Taste

6 courses £65 / 6 courses including wine £115

Tasting menus only available to the entire table

 

Quail/ lime/ lemongrass
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Scallop/ lardo/ leek/ truffle
Pecorino Biologico, Feudo Antico, Tullum, Tollo, DOP, Abruzzo, Italy 2016

Venison/ smoked beetroot/ red cabbage marmalade
Syrah, The Francophile, Richard Kelley MW, De Morgenzon, Stellenbosch, South Africa 2014

Pork belly/ duck egg 62°C/ smoked eel/ shallot
Pinot Noir Reserva, Alberca, Valle Frio, Maule Valley, Chile 2015

Lamb/ kid/ goat
Monastrell Organico, Tarima, Bodegas Volver, Alicante, Spain 2015
or
Slow-cooked beef/ skirt/ chervil root/ buckwheat
Mourvèdre, Ancient Vines, Cline Cellars, Contra Costa County, California, USA 2014

Mandarin soufflé/ chestnut/ ginger/ butternut
Orange Muscat, Essensia, Andrew Quady, Madera, California, USA 2015

Selection of artisan cheese as an additional course £11


Additions £3

Purple sprouting broccoli/ Alsace bacon
Maris Piper/ parsley butter
Muscat pumpkin/ seeds/ lemon

8 Course Taste

8 courses £80 / 8 courses including wine £140

Taste menus only available to the entire table

 

Quail/ lime/ lemongrass
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Scallop/ lardo/ leek/ truffle
Pecorino Biologico, Feudo Antico, Tullum, Tollo, DOP, Abruzzo, Italy 2016

Venison/ smoked beetroot/ red cabbage marmalade
Syrah, The Francophile, Richard Kelley MW, De Morgenzon, Stellenbosch, South Africa 2014

Pork belly/ duck egg 62°C/ smoked eel/ shallot
Pinot Noir Reserva, Alberca, Valle Frio, Maule Valley, Chile 2015

Dover sole/ brassicas/ choucroute
Rioja Blanco, Barrel Fermented, Luis Cañas, Villabuena de Álava, Rioja, Spain 2016

Lamb/ kid/ goat
Monastrell Organico, Tarima, Bodegas Volver, Alicante, Spain 2015
or
Slow-cooked beef/ skirt/ chervil root/ buckwheat
Mourvèdre, Ancient Vines, Cline Cellars, Contra Costa County, California, USA 2014

Banana/ parsley/ lemon/ walnut
Chenin Blanc Late Harvest Reserve, Perdeberg Winery, Paarl, South Africa 2014

Mandarin soufflé/ chestnut/ ginger/ butternut
Orange Muscat, Essensia, Andrew Quady, Madera, California, USA 2015

Selection of artisan cheese as an additional course £11