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

First Courses

Soup of sweetcorn and carrots with chives and seeded breadstick  19

Burrata, French purple figs, pistachio nuts and balsamic  27

Scottish girolles with garlic, rosemary and toasted Kent cobnuts  35

Cornish lobster, lemon mayonnaise, avocado, fennel, rye toasts  40

Cornish sea bass, raw with lime, bottarga, watercress, Clarke’s Olio 35

Main Courses

Roasted Icelandic halibut with datterino and red peppers;
grilled pale aubergine, courgette, herbed fregola  49.5

Free range chicken breast with tarragon and Tropea onion;
curly kale and roasted potatoes  46

Yorkshire grouse, roasted with heritage carrots and greengages  55

Scottish fallow deer loin with thyme and lardo;
baked beetroot, cavolo nero, coco blanc beans  48

Grilled Correze veal chop with padron peppers and rosemary;
bitter leaves and roasted potatoes  59

Sides: Hand-cut chips or Steamed spinach  8

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Bowl of Kent cherries and Victoria plums  15

Plum and almond tart with damson sauce and cream  10

Dark chocolate souffle cake, crème fraiche, black berries 10

Glass of our Vin d’orange with 2 home made calissons  19

Home made ice creams and sorbets – 2 scoops with pistachio wafer  16

Strawberry or Stracciatella ice creams

Apricot or White peach sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14