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.

Lunch 5 & 7 Courses

Lunch

2 courses £30 / 3 courses £45 / 4 courses £55

1st
Duck egg yolk/ smoked duck/ dashi/ alliums

Rabbit/ lobster/ carrot/ granola

Scallop/ crispy beef/ beetroot/ caviar

2nd
Quail Caesar

King prawn/ harissa/ chorizo/ kalamansi

Turbot/ chimichurri/ heritage tomato/ bee pollen

3rd
Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini

Lamb/ wild mushroom/ kohlrabi/ sea lettuce

Stone bass/ hazelnuts in brown shrimp butter/ artichokes à la Barigoule/ sour grapes.

4th
Blueberry/ peach/ mojito

Gooseberry/ elderflower/ honey

Strawberry & lime “Twister” soufflé/ vanilla ice cream

Selection of cheese with accompaniments

5 courses £65 5 courses with wine £110

Duck egg yolk/ smoked duck/ dashi/ alliums
Syrah/ Cabernet/ Grenache Rosé, Charles & Charles, Washington State, USA, 2017

Rabbit/ lobster/ carrot/ granola
Chenin Blanc/ Sémillon/ Roussanne, Donovan Rall @ Vuurberg, Stellenbosch, ZAF, 2018

Scallop/ crispy beef/ beetroot/ caviar
Bonarda/ Sangiovese/ Syrah, Cara Sucia, Bodega Durigutti, Mendoza, ARG, 2018

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019
or
Lamb/ wild mushroom/ kohlrabi/ sea lettuce
Zweigelt, Johanneschof Reinisch, Thermenregion, AUT, 2018

Strawberry & lime “Twister” soufflé/ vanilla ice cream
Rosé Brut, Ditchling Duet, Court Garden, E. Sussex, GBR, 2014

7 courses £85 7 courses with wine £145
Served until 1245

Duck egg yolk/ smoked duck/ dashi/ alliums
Syrah/ Cabernet/ Grenache Rosé, Charles & Charles, Washington State, USA, 2017

Rabbit/ lobster/ carrot/ granola
Chenin Blanc/ Sémillon/ Roussanne, Donovan Rall @ Vuurberg, Stellenbosch, ZAF, 2018

Scallop/ crispy beef/ beetroot/ caviar
Bonarda/ Sangiovese/ Syrah, Cara Sucia, Bodega Durigutti, Mendoza, ARG, 2018

King prawn/ harissa/ chorizo/ kalamansi
Riesling Feinherb, Fritz Willi, Friedrich-Wilhelm-Gymnasium, Mosel, DEU, 2019

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019
or
Lamb/ wild mushroom/ kohlrabi/ sea lettuce
Zweigelt, Johanneschof Reinisch, Thermenregion, AUT, 2018

Blueberry/ peach/ mojito
Botrytis Sémillon, Keith Tulloch, Hunter Valley, AUS, 2017

Strawberry & lime “Twister” soufflé/ vanilla ice cream
Rosé Brut, Ditchling Duet, Court Garden, E. Sussex, GBR, 2014

Breakfast

Available Tuesday – Saturday 0900-1030am

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

Saturday Night

Saturday and Friday Nights 6 & 9 Course Menus

6 courses £75 6 courses with wine £125

Duck egg yolk/ smoked duck/ dashi/ alliums
Syrah/ Cabernet/ Grenache Rosé, Charles & Charles, Washington State, USA, 2017

Rabbit/ lobster/ carrot/ granola
Chenin Blanc/ Sémillon/ Roussanne, Donovan Rall @ Vuurberg, Stellenbosch, ZAF, 2018

Scallop/ crispy beef/ beetroot/ caviar
Bonarda/ Sangiovese/ Syrah, Cara Sucia, Bodega Durigutti, Mendoza, ARG, 2018

King prawn/ harissa/ chorizo/ kalamansi
Riesling Feinherb, Fritz Willi, Friedrich-Wilhelm-Gymnasium, Mosel, DEU, 2019

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019
or
Lamb/ wild mushroom/ kohlrabi/ sea lettuce
Zweigelt, Johanneschof Reinisch, Thermenregion, AUT, 2018

Strawberry & lime “Twister” soufflé/ vanilla ice cream
Rosé Brut, Ditchling Duet, Court Garden, E. Sussex, GBR, 2014

6 and 9 Courses are available at Dinner.
At Lunch, we offer 5 and 7 Course Tasting Menus.
On Friday and Saturday evening, we only serve a 6 or 9 Course Menu.

9 courses £105 9 courses with wine £180
Served until 1900

Duck egg yolk/ smoked duck/ dashi/ alliums
Syrah/ Cabernet/ Grenache Rosé, Charles & Charles, Washington State, USA, 2017

Rabbit/ lobster/ carrot/ granola
Chenin Blanc/ Sémillon/ Roussanne, Donovan Rall @ Vuurberg, Stellenbosch, ZAF, 2018

Scallop/ crispy beef/ beetroot/ caviar
Bonarda/ Sangiovese/ Syrah, Cara Sucia, Bodega Durigutti, Mendoza, ARG, 2018

King prawn/ harissa/ chorizo/ kalamansi
Riesling Feinherb, Fritz Willi, Friedrich-Wilhelm-Gymnasium, Mosel, DEU, 2019

Quail Caesar
Bacchus, Poynings Grange, W. Sussex, GBR, 2018

Turbot/ chimichurri/ heritage tomato/ bee pollen
Furmint, Kardos, Mád, Tokaji, HUN, 2019

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019
or
Lamb/ wild mushroom/ kohlrabi/ sea lettuce
Zweigelt, Johanneschof Reinisch, Thermenregion, AUT, 2018

Blueberry/ peach/ mojito
Botrytis Sémillon, Keith Tulloch, Hunter Valley, AUS, 2017

Strawberry & lime “Twister” soufflé/ vanilla ice cream
Rosé Brut, Ditchling Duet, Court Garden, E. Sussex, GBR, 2014

Lunch

Lunch

2 courses £30 / 3 courses £45 / 4 courses £55

1st
Duck egg yolk/ smoked duck/ dashi/ alliums

Rabbit/ lobster/ carrot/ granola

Scallop/ crispy beef/ beetroot/ caviar

2nd
Quail Caesar

King prawn/ harissa/ chorizo/ kalamansi

Turbot/ chimichurri/ heritage tomato/ bee pollen

3rd
Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini

Lamb/ wild mushroom/ kohlrabi/ sea lettuce

Stone bass/ hazelnuts in brown shrimp butter/ artichokes à la Barigoule/ sour grapes.

4th
Blueberry/ peach/ mojito

Gooseberry/ elderflower/ honey

Strawberry & lime “Twister” soufflé/ vanilla ice cream

Selection of cheese with accompaniments

5 courses £65 5 courses with wine £110

Duck egg yolk/ smoked duck/ dashi/ alliums
Syrah/ Cabernet/ Grenache Rosé, Charles & Charles, Washington State, USA, 2017

Rabbit/ lobster/ carrot/ granola
Chenin Blanc/ Sémillon/ Roussanne, Donovan Rall @ Vuurberg, Stellenbosch, ZAF, 2018

Scallop/ crispy beef/ beetroot/ caviar
Bonarda/ Sangiovese/ Syrah, Cara Sucia, Bodega Durigutti, Mendoza, ARG, 2018

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019
or
Lamb/ wild mushroom/ kohlrabi/ sea lettuce
Zweigelt, Johanneschof Reinisch, Thermenregion, AUT, 2018

Strawberry & lime “Twister” soufflé/ vanilla ice cream
Rosé Brut, Ditchling Duet, Court Garden, E. Sussex, GBR, 2014

7 courses £85 7 courses with wine £145
Served until 1245

Duck egg yolk/ smoked duck/ dashi/ alliums
Syrah/ Cabernet/ Grenache Rosé, Charles & Charles, Washington State, USA, 2017

Rabbit/ lobster/ carrot/ granola
Chenin Blanc/ Sémillon/ Roussanne, Donovan Rall @ Vuurberg, Stellenbosch, ZAF, 2018

Scallop/ crispy beef/ beetroot/ caviar
Bonarda/ Sangiovese/ Syrah, Cara Sucia, Bodega Durigutti, Mendoza, ARG, 2018

King prawn/ harissa/ chorizo/ kalamansi
Riesling Feinherb, Fritz Willi, Friedrich-Wilhelm-Gymnasium, Mosel, DEU, 2019

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019
or
Lamb/ wild mushroom/ kohlrabi/ sea lettuce
Zweigelt, Johanneschof Reinisch, Thermenregion, AUT, 2018

Blueberry/ peach/ mojito
Botrytis Sémillon, Keith Tulloch, Hunter Valley, AUS, 2017

Strawberry & lime “Twister” soufflé/ vanilla ice cream
Rosé Brut, Ditchling Duet, Court Garden, E. Sussex, GBR, 2014

Summer

À La Carte

Available at Lunch,
and Tuesday – Thursday Dinner

2 courses £30 / 3 courses £45 / 4 courses £55

1st

Rabbit/ lobster/ carrot/ granola

Scallop/ crispy beef/ beetroot/ caviar

Duck egg yolk/ smoked duck/ dashi/ alliums

2nd

Quail Caesar

King prawn/ harissa/ chorizo/ kalamansi

Turbot/ chimichurri/ heritage tomato/ bee pollen

3rd

Stone bass/ hazelnuts in brown shrimp butter/ artichokes à la Barigoule/sour grapes

Lamb saddle/ wild mushroom/ kohlrabi/ sea lettuce

Squab pigeon/ foie gras/ ras el hanout/ pickled watermelon/ tahini

4th

Blueberry/ peach/ mojito Gooseberry/ elderflower/ honey

Strawberry & lime “Twister” soufflé/ vanilla ice cream

Selection of cheese with accompaniments

6 COURSE TASTING MENU £75 / 6 COURSES INCLUDING WINE £125

6 & 9 courses

Available at Dinner, Tuesday – Saturday.
On Friday & Saturday evening, no other menu is served.

6 courses £75 6 courses with wine £125

Foie gras/ black fig/ matcha
Vin Santo dell’Empolese, Cantine Leonardo Da Vinci, 
Chianti, Tuscany, ITA, 2011

Duck/ red grape/ beetroot/ English wasabi
Côtes du Rhône Villages Valréas, Domaine La Décelle, S. Rhône, FRA, 2018

Scallop carbonara/ coppa/ black pepper spätzle
Falanghina, Villa Raiano, Beneventano, Campania, ITA, 2020

Monkfish/ Darjeeling dashi/ broccoli
Koshu – Skin Contact, Gris de Gris, Château Mercian, Yamanashi, JPN, 2019

“Three Little Pigs”/ alliums/ hay
Chardonnay, Felino, P.Hobbs x Viña Cobos, Mendoza, ARG, 2019
or
Lamb rump/ North Indian spice/ goats’ curd raita/ coriander salsa verde
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019

Cherry Bakewell soufflé/ pastry ice cream
Muscateddu Rouge, Domaine Fiumicicoli, Corsica, FRA, N.V

 

9 courses £105 9 courses with wine £180
Served until 1900

Foie gras/ black fig/ matcha
Vin Santo dell’Empolese, Cantine Leonardo Da Vinci, 
Chianti, Tuscany, ITA, 2011

Duck/ red grape/ beetroot/ English wasabi
Côtes du Rhône Villages Valréas, Domaine La Décelle, S. Rhône, FRA, 2018

Scallop carbonara/ coppa/ black pepper spätzle
Falanghina, Villa Raiano, Beneventano, Campania, ITA, 2020

Quail/ English asparagus/ quail’s egg/ morel
Bacchus, Poynings Grange, W. Sussex, GBR, 2018

Crab/ chicken thigh/ fermented tomato
Albariño, Etiqueta Ámbar, Bodegas Granbazán, Vilanova de Arousa, Rías Baixas, ESP, 2019

Monkfish/ Darjeeling dashi/ broccoli
Koshu – Skin Contact, Gris de Gris, Château Mercian, Yamanashi, JPN, 2019

“Three Little Pigs”/ alliums/ hay
Chardonnay, Felino, P.Hobbs x Viña Cobos, Mendoza, ARG, 2019
or
Lamb rump/ North Indian spice/
goats’ curd raita/ coriander salsa verde Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019

Strawberry/ toast/ butter
Sauvignon/ Chardonnay/ Riesling/ Rupe Re Vendemmia Tardiva, Cavit, Trentino, ITA, 2017

Cherry Bakewell soufflé/ pastry ice cream
Muscateddu Rouge, Domaine Fiumicicoli, Corsica, FRA, N.V

9 COURSE TASTING MENU £105 9 COURSES WITH WINE PAIRING £180

9 courses

Available at Dinner, Tuesday – Saturday.
 On Friday & Saturday evening,
no other menu is served

Foie gras/ black fig/ matcha
Vin Santo dell’Empolese, Cantine Leonardo Da Vinci, 
Chianti, Tuscany, ITA, 2011

Duck/ red grape/ beetroot/ English wasabi
Côtes du Rhône Villages Valréas, Domaine La Décelle,
S. Rhône, FRA, 2018

Scallop carbonara/ coppa/ black pepper spätzle
Falanghina, Villa Raiano, Beneventano, Campania, ITA, 2020

Quail/ English asparagus/ quail’s egg/ morel
Bacchus, Poynings Grange, W. Sussex, GBR, 2018

Crab/ chicken thigh/ fermented tomato
Albariño, Etiqueta Ámbar, Bodegas Granbazán,
Vilanova de Arousa, Rías Baixas, ESP, 2019

Monkfish/ Darjeeling dashi/ broccoli
Koshu – Skin Contact, Gris de Gris, Château Mercian,
Yamanashi, JPN, 2019

“Three Little Pigs”/ alliums/ hay
Chardonnay, Felino, P.Hobbs x Viña Cobos, Mendoza, ARG, 2019
or
Lamb rump/ North Indian spice/
goats’ curd raita/ coriander salsa verde
Cinsault/ Grenache, Le Colombier, Massaya, Beqaa, LBN, 2019

Strawberry/ toast/ butter
Sauvignon/ Chardonnay/ Riesling/ Rupe Re Vendemmia Tardiva, Cavit, Trentino, ITA, 2017

Cherry Bakewell soufflé/ pastry ice cream
Muscateddu Rouge, Domaine Fiumicicoli, Corsica, FRA, N.V