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.


Winter

4 courses £50

1st
Mackerel gravlax/ cucumber/ oyster & wasabi

Duck/ salt-baked celeriac/ cacao/ egg yolk

Scallop/ cauliflower/ Westcombe/ truffle/ spelt

2nd
Line-caught sea bass/ mushroom/ parsley root/ lardo

Quail/ snail butter/ garlic

Venison/ smoked beetroot/ red cabbage marmalade

3rd
Lamb/ kid/ goat

Slow-cooked beef/ skirt/ chervil root/ buckwheat

Smoked rabbit/ lobster/ leek

4th
Mandarin soufflé/ chestnut/ ginger/ butternut

Banana/ parsley/ lemon/ walnut

White chocolate/ black olive/ dill

Selection of artisan cheese

As an additional course £12

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

Jerusalem artichoke/ crab/ truffle £8

Cod/ smoked eel/ burnt apple/ kohlrabi £10

Lamb fillet/ puy lentil/ Roscoff onion £10

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

Selection of artisan cheese/ chutney/ biscuits £12

Chocolate/ parsnip/ mead/ burnt butter £8

Mandarin soufflé/ chestnut/ ginger/ butternut £8

6 Course Taste

6 courses £70 / 6 courses including wine £120

Tasting menus only available to the entire table

 

Quail/ snail butter/ garlic
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Scallop/ cauliflower/ Westcombe/ truffle/ spelt
Grillo, Olli/ Feudo Maccari/ Noto/ IGP, Sicily, Italy 2016

Venison/ smoked beetroot/ red cabbage marmalade
Syrah, The Francophile, Richard Kelley MW, De Morgenzon, Stellenbosch, South Africa 2015

Duck/ salt-baked celeriac/ cacao/ egg yolk
Vinhas do Lasso Colheita, Quinta do Pinto, Lisboa, Portugal 2013

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 £12


Additions £4

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

8 Course Taste

8 courses £90 / 8 courses including wine £150

Taste menus only available to the entire table

 

Quail/ snail butter/ garlic
Cava, Brut Selección, Villa Conchi, Catalunya, Spain N.V

Scallop/ cauliflower/ Westcombe/ truffle/ spelt
Grillo, Olli/ Feudo Maccari/ Noto/ IGP, Sicily, Italy 2016

Venison/ smoked beetroot/ red cabbage marmalade
Syrah, The Francophile, Richard Kelley MW, De Morgenzon, Stellenbosch, South Africa 2015

Duck/ salt-baked celeriac/ cacao/ egg yolk
Vinhas do Lasso Colheita, Quinta do Pinto, Lisboa, Portugal 2013

Line-caught sea bass/ mushroom/ parsley root/ lardo
Chenin Blend, Vuurberg, Sebastiaan Klaassen, Stellenbosch, South Africa 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 £12