Sample Menus

Due to curfew restrictions we will now be implementing timings on tasting menus, with longer tasting menus only being available at earlier times. 

These times are subject to change as we discover what is best for our Guests.

Please be aware that from now on, all Guests are required to wear a mask when arriving, and when moving around the building.

Breakfast

Available Tuesday – Saturday 0900-1030am

Natural Greek yoghurt/ granola/ honey – £7

Smoked salmon/ scrambled egg/ sourdough toast – £10

Pancetta/ poached eggs/ truffle/ Hollandaise/ sourdough toast – £10

Wild mushrooms/ poached eggs/ Hollandaise/ brioche toast – £10

Eggs Royale/ Hollandaise/ brioche toast – £10

Avocado/ poached eggs/ Hollandaise/ sourdough toast – £10

Eggs Benedict/ Hollandaise/ brioche toast – £10

Croque Monsieur – £8

Croque Madame – £9

Blueberry, Raspberry or Carrot Smoothie – £5

Autumn

À La Carte

4 courses £50

Available Tuesday – Saturday Lunch, and Tuesday – Friday Dinner

1st

Foie gras/ Crown Prince/ seeds/ ginger

Venison Waldorf

Scallop/ chorizo/ sea buckthorn/ carrot 

2nd

Rabbit biriyani   

Turbot/ snail/ Jerusalem artichoke

Tea-cured sea trout/ bergamot/ chestnut

3rd

Lancashire hotpot/ oyster beignet 

Moroccan-spiced partridge/ smoked aubergine/ plum  

Stone bass/ kohlrabi/ dashi/ truffle

4th

Apple & blackberry souffle/ crumble/ custard granita

Passionfruit/ chamomile/ yoghurt

Quince/ hazelnut/ chocolate

Selection of cheese with house-made accompaniments

Saturday Night

Saturday Night 5 & 7 Course Menus

Seven Courses available until 1900, Five Courses available from 1915

7 courses £80 7 courses with wine pairing £135

Foie gras/ Crown Prince/ seeds/ ginger
Sauternes, Lieutenant de Sigalas, Bordeaux, FRA, 2015

Venison Waldorf
Grenache, G-18, Robert Oatley, McLaren Vale, AUS, 2018

Scallop/ chorizo/ sea buckthorn/ carrot
Viognier, 1753, Château de Campuget, Gard, Rhône, FRA, 2019

Turbot/ snail/ Jerusalem artichoke
St. Véran, Domaine des Gerbeaux, FRA, 2019

Lancashire hotpot/ oyster beignet
Cab’ Franc/ Malbec, Coterie, Wildeberg, Coastal Reg’, ZAF, 2018
or
Moroccan-spiced partridge/ smoked aubergine/ plum
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2018

Passionfruit/ chamomile/ yoghurt
Muscat de Rivesaltes, Dom. Pouderoux, Roussillon, FRA, 2017

Apple & blackberry souffle/ crumble/ custard granita
Coteaux de l’Aubance, Les Trois Schistes, Dom. de Montgilet, Loire, FRA, 2017

5 courses £60 5 courses with wine pairing £100

Foie gras/ Crown Prince/ seeds/ ginger
Sauternes, Lieutenant de Sigalas, Bordeaux, FRA, 2015

Venison Waldorf
Grenache, G-18, Robert Oatley, McLaren Vale, AUS, 2018

Scallop/ chorizo/ sea buckthorn/ carrot
Viognier, 1753, Château de Campuget, Gard, Rhône, FRA, 2019

Lancashire hotpot/ oyster beignet
Cab’ Franc/ Malbec, Coterie, Wildeberg, Coastal Reg’, ZAF, 2018
or
Moroccan-spiced partridge/ smoked aubergine/ plum
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2018

Apple & blackberry souffle/ crumble/ custard granita
Coteaux de l’Aubance, Les Trois Schistes, Dom. de Montgilet, Loire, FRA, 2017

6 COURSE TASTING MENU £70 / 6 COURSES INCLUDING WINE £120

6 courses £70 6 courses with wine £120

Available Tuesday – Saturday Lunch until 1300, and Tuesday – Friday Dinner until 1915

Foie gras/ Crown Prince/ seeds/ ginger
Sauternes, Lieutenant de Sigalas, Bordeaux, FRA, 2015

Venison Waldorf
Grenache, G-18, Robert Oatley, McLaren Vale, AUS, 2018

Scallop/ chorizo/ sea buckthorn/ carrot
Viognier, 1753, Château de Campuget, Gard, Rhone, FRA, 2019

Turbot/ snail/ Jerusalem artichoke
St. Véran, Domaine des Gerbeaux, FRA, 2019

Lancashire hotpot/ oyster beignet
Cab’ Franc/ Malbec, Coterie, Wildeberg, Coastal Reg’, ZAF, 2018
or
Moroccan-spiced partridge/ smoked aubergine/ plum
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2018

Apple & blackberry souffle/ crumble/ custard granita
Coteaux de l’Aubance, Les Trois Schistes, Dom. de Montgilet, Loire, FRA, 2017

9 COURSE TASTING MENU £100 9 COURSES WITH WINE PAIRING £175

9 courses £100 9 courses with wine £175

Available Tuesday – Saturday Lunch until 1230, and Tuesday – Friday Dinner until 1845

Foie gras/ Crown Prince/ seeds/ ginger
Sauternes, Lieutenant de Sigalas, Bordeaux, FRA, 2015

Venison Waldorf
Grenache, G-18, Robert Oatley, McLaren Vale, AUS, 2018

Scallop/ chorizo/ sea buckthorn/ carrot
Viognier, 1753, Château de Campuget, Gard, Rhone, FRA, 2019

Rabbit biriyani
Riesling Feinherb, Fritz Willi, Friedrich-Wilhelm-Gymnasium, Mosel, DEU, 2018

Turbot/ snail/ Jerusalem artichoke
St. Véran, Domaine des Gerbeaux, FRA, 2019

Tea-cured sea trout/ bergamot/ chestnut
Furmint, Kardos, Mád, Tokaji, HUN, 2018

Lancashire hotpot/ oyster beignet
Cab’ Franc/ Malbec, Coterie, Wildeberg, Coastal Reg’, ZAF, 2018
or
Moroccan-spiced partridge/ smoked aubergine/ plum
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2018

Passionfruit/ chamomile/ yoghurt
Muscat de Rivesaltes, Dom. Pouderoux, Roussillon, FRA, 2017

Apple & blackberry souffle/ crumble/ custard granita
Coteaux de l’Aubance, Les Trois Schistes, Dom. de Montgilet, Loire, FRA, 2017