Sample a la carte
Two courses £49
Three courses £55
A discretionary 12.5% service charge will be added to your final bill
Starter
- Chef’s appetiser * * * * - Confit of organic salmon with beetroot, horseradish & potato salad, herb crème fraîche - Terrine of foie gras, confit & smoked duck, quince & aniseed purée - Grilled red mullet fillet, salt cod, red onion, fennel & pink grapefruit escabèche
Main
- Roasted breast & confit leg of duck, seared foie gras, ginger & tamarind sauce - Braised veal ballottine, caramelised sweetbreads, truffle gnocchi & Madeira jus - Fillet of halibut, artichoke fricassée & crispy sweet roasted garlic risotto
Dessert
- Chef’s pre dessert * * * * - Poached vanilla meringue, coffee caramel & foam, mascarpone cream, - White coffee ice cream chocolate & orange sponge confit clementine, vanilla moussiline, chocolate jelly & sorbet - Selection of British & French cheeses, walnut & raisin bread & home made biscuits
Sample menu prestige
£100 per person
A discretionary 12.5% service charge will be added to your
Final bill
Starter
- Chef’s appetiser (parsnip soup, curry oil) * * * * - Terrine of foie gras, quince purée & toasted brioche * * * * - Tartare of yellow fin tuna, pickled mooli & radish salad, wasabi dressing * * * * - Caramelised sweetbreads, truffle gnocchi * * * * - Grilled red mullet fillet, salt cod, red onion, fennel & pink grapefruit escabèche * * * * - Pan fried scallops, perrigord truffle risotto, jerusalem artichoke velouté
Main
- Braised oxtail ballottine, parsnip purée, horseradish cream * * * * - Stinking bishop soufflé, rocket salad, caramelised walnuts
Dessert
- Vanilla crème brulee * * * * - Poached pear, candied pistachios, quince sorbet & rosemary jelly
Sample menu gourmand
£60 per person
A discretionary 12.5% service charge will be added to your
Final bill
Starter
- Chef’s appetiser * * * * - Confit of organic salmon with beetroot, horseradish & potato salad, herb crème fraîche * * * * - Ham hock & foie gras terrine, smoked apple purée * * * * - Pan fried scallops, cauliflower purée, Alsace bacon & curry oil
Main
- Loin of venison, braised red cabbage, blackberries, sauce “grand veneur” * * * * - A selection of British & French cheeses (£9 supplement)
Dessert
- Chef’s pre dessert * * * * - Licquorice panna cotta, crispy oats, yoghurt granite & carrot sorbet
Sample lunch menu
3 course lunch £26
2 course lunch £22
A discretionary service charge of 12.5% will be added to your bill
Starter
- Pate negra, confit egg yolk minted crushed peas & pea mousse - Loin of yellow fin tuna, tapenade & salad “niçoise” - Chilled gazpacho, goat’s cheese, tartare of tomato, tomato sorbet
Main
- Poached breast & leg of poussin, served with its own consommé, herb gnocchi - Confit salmon, white & green asparagus, beurre noisette & croutons - Braised shoulder & roasted leg of new season lamb, basil pomme purée and rosemary jus
Dessert
- Chef’s pre dessert * * * * - Poached rhubarb, spice crumb, ginger jelly & strawberry sorbet - Manjari chocolate mousse, vanilla crème, raisins in rum, blackcurrent sorbet - A selection of 3 cheeses from the trolley, walnut & raisin bread, home made biscuits
