For the table: Spiced cashew nuts or Petit Lucques olives or
Radishes with sea salt or Padron peppers  8

First Courses 

Gazpacho – chilled vine tomato and red pepper soup with breadstick  18   

Burrata with purple figs, pistachio nuts and balsamic dressing  27

Salad of Vesuvio tomato, avocado, pinenuts and basil ‘pesto’  23

Seared Scottish scallops, warm with coco blanc beans and bottarga  33.5

Sally’s Lunch Menu – 45

Westcombe Dairy ricotta, yellow peppers, taggiasche olives
Rhug Estate lamb leg, mint and anchovy salsa verde;
baked carrots and potato galette
Purple figs and apricot, earl grey-almond ice cream, cantucci 

Main Courses

Roasted fillet of Scottish cod with datterini and red peppers;
seared aubergine, green beans, coco blanc beans  37

Grilled corn-fed chicken ‘paillard’ with salad of
fennel and pea leaves; carrots and roasted potatoes  39.5

Correze veal chop with rosemary and padron peppers; 
bitter leaves and Tropea onion  59.5

Sides: Hand cut potato chips or Steamed spring greens   8

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  19.5

Desserts

Bowl of Kent cherries, purple fig and raspberries  19.5

Soft vanilla meringue, poached gooseberries, strawberry sorbet  10

Clarke’s classic chocolate and almond cake with crème fraiche  10

Glass of our Vin d’orange with 2 home made calissons  21

Home made ice creams and sorbets – 2 scoops with shortbread  16

Bitter chocolate or Hazelnut ice creams

White peach or Raspberry sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14