Deep Winter Menu
January – February
A garden in stillness.
Fire, earth, and quiet indulgence.
(Compliments from the kitchen)
Seaweed Cracker , cured salmon , charcoal emulsion & tobiko eggs
Warm Camembert tart , fig chutney & lemon gel
EN ATTENDANT
Warm sourdough with salty butter & winter honey £6.00
Marinated & smoked olives | Orange peel | Rosemary £5.50
Large saucisson rosette | Gherkins | Pickled onion pearls £10.50
ENTRÉES
Velouté de Topinambour £10
Jerusalem artichoke velouté, hazelnut crumble, black truffle oil
Foie Gras Poêlé £18
Pan-seared foie gras, spiced pear, brioche, vin chaud reduction
Orkney Scallops £21
Brown butter, cauliflower purée, crispy bacon , crumble bacon & preserved lemon
Beef Tartare £15
Hand-cut beef fillet, shallot, capers, Dijon, egg emulsion , charcoal toast
FROM THE FIRE
Onglet Buchers Steak (to share) £65
Aged 28 days, charcoal-grilled, served medium-rare
roasted bone marrow
Cafe De Paris or red wine jus
Beef Fillet (for one) £30
Aged 28 days charcoal-grilled beef fillet, served medium-rare
Sauce au poivre or red wine jus
PLATS PRINCIPAUX
Slow-Braised Beef Cheek £29
Red wine jus, smoked potato purée, glazed shallots
Veal Medallion £30
Bitter orange sauce, potato dauphinoise , winter greens
Herb-Crusted Halibut £30
Mussel & saffron velouté, buttered leeks
Venison Loin £33
Celeriac fondant, chestnut, blackberry jus
Wild Mushroom Pithivier (V) £26
Wrapped in spinach & lemongrass sauce
ACCOMPAGNEMENTS
(For the table)
Truffle & Parmesan mash £5
Honey-glazed heritage carrots £5
Cavolo nero | Garlic | Lemon £5
Duck fat roast potatoes £5
DESSERTS
Warm Chocolate Fondant £11
Apple & lemon sorbet
Burnt Honey & Thyme Crème Brulee £10
Grand Marnier Souffle £15
Pavlova £12
With blood orange creme anglaise , blackberry jelly citrus
British Artisan Cheese Selection £15
Homemade linseed ckacker, seasonal chutney
A discretionary service charge of 12.5% will be added to your final bill.
Take away available too.
