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.


Summer

4 courses £45

1st
Quail/ lime/ lemongrass
Smoked brill/ cauliflower/ truffle
Scallop/ trompette/ radicchio

2nd
Duck egg 62°C/ florentine/ smoked eel
Rabbit/ sweetcorn/ chamomile granola
Pork belly/ lobster/ beetroot

3rd
Lamb/ kid/ goat
Grouse/ black fig/ cobnuts
Monkfish/ squid/ lardo/ salsify

4th
Damson soufflé/ chocolate/ lavender/ almond
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

Duck egg 62°C/ florentine/ smoked eel £9

Cod/ kohlrabi/ grain mustard £10

Wood pigeon/ spiced greengage/ cacao £10

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

Selection of artisan cheese/ chutney/ biscuits £11

Carrot/ cardomon/ cream cheese £7

Damson soufflé/ chocolate/ lavender/ almond £7

Select

3 courses £25 / 4 courses £30

Tuesday-Saturday Lunch
Tuesday-Thursday Dinner

 

1st
Cured duck/ crème fraîche/ black fig/ wild fennel
Sea bass ceviche/ kalamansi/ avocado

2nd
Cocoa bean velouté/ hazelnut/ truffle/ chorizo
Crab/ pink grapefruit/ crème fraîche

3rd
Cod/ kohlrabi/ grain mustard
Partridge/ spiced pear/ burnt toast

4th
Damson soufflé/ chocolate/ lavender/ almond
Carrot/ cardomon/ cream cheese
Selection of artisan cheese

Selection of artisan cheese as an 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
Rosé Brut, Court Garden, Ditchling, East Sussex, England, 2013

Scallop/ trompette/ radicchio
Pecorino Biologico, Feudo Antico, Tullum,Tollo, DOP, Abruzzo, Italy 2016

Rabbit/ sweetcorn/ chamomile granola
Grenache Blanc, The Underworld, Albertus Louw, Western Cape, South Africa 2016

Duck egg 62°C/ florentine/ smoked eel
Rioja Blanco, Barrel Fermented, Luis Cañas, Villabuena de Álava, Rioja, Spain 2016

Lamb/ kid/ goat
Nero d’Avola, Feudo Maccari, Dr. Antonio Moretti, Notto, IGT, Sicily, Italy 2015
or
Grouse/ black fig/ cobnuts
Shiraz/Mourvèdre, Artspace, Saronsberg, Tulbagh, South Africa 2014

Damson soufflé/ verjus/ crème fraîche/ pistachio
Black Muscat, Elysium, Andrew Quady, Madera, California, USA 2015

Selection of artisan cheese as an additional course £11

Additions £3
Purple sprouting broccoli/ Alsace bacon
Ratte potatoes/ parsley butter
Crown prince/ seeds/ lemon

8 Course Taste

8 courses £80 / 8 courses including wine £140

Taste menus only available to the entire table

 

Quail/ lime/ lemongrass
Rosé Brut, Court Garden, Ditchling, East Sussex, England, 2013

Scallop/ trompette/ radicchio
Pecorino Biologico, Feudo Antico, Tullum,Tollo, DOP, Abruzzo, Italy 2016

Rabbit/ sweetcorn/ chamomile granola
Grenache Blanc, The Underworld, Albertus Louw, Western Cape, South Africa 2016

Duck egg 62°C/ florentine/ smoked eel
Rioja Blanco, Barrel Fermented, Luis Cañas, Villabuena de Álava, Rioja, Spain 2016

Smoked brill/ cauliflower/ truffle
Hondarrabi Zerratia, Arima Late Harvest, Gorka Izagirre, Bizkaia, Spain 2015

Lamb/ kid/ goat
Nero d’Avola, Feudo Maccari, Dr. Antonio Moretti, Notto, IGT, Sicily, Italy 2015
or
Grouse/ black fig/ cobnuts
Shiraz/Mourvèdre, Artspace, Saronsberg, Tulbagh, South Africa 2014

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

Damson soufflé/ verjus/ crème fraîche/ pistachio
Black Muscat, Elysium, Andrew Quady, Madera, California, USA 2015

Selection of artisan cheese as an additional course £11