Menus
Mid Winter Menu
Smoked almonds
5
Nocellara del Belice olives
5
Focaccia w/rosemary
5
Carlingford Irish oysters, bloody mary mignonette 3/Half Doz/Doz
12/23/42
Watermelon radish, Tarasmalata & crispy Focaccia
7
Truffled polenta fries,
24 month aged Parmesan (v)
9
Salt baked celeriac,
beetroot, endive, crushed hazelnuts (vgn)
9
Pigs head croquette,
fennel & Muscat grape salad
10
Home cured duck breast,
blood orange & winter leaves
12
Octopus,
chorizo, Pink Fir potatoes, parsley & saffron
14
Sea Bass crudo,
lemon, cucumber & dill mayonaise
14
Half/Whole Burrata,
pistachio pesto, basil leaves (v)
10/18
Truffle ricotta ravioli,
sage butter, Pecorino (v)
18
Dry-Aged Grass-fed rump steak 250g
22.5
12hr BBQ Lamb shoulder
black cabbage, red wine jus
26
Chargrilled Monkfish tail, sauvignon cream sauce, sea herbs
32.5
Dry-Aged Grass-fed Rib-eye steak 280g
42
Skin on fries,
Maldon sea salt (vgn)
5
Purple sprouting broccoli, confit chili & garlic (vgn)
7
Tardivo radicchio leaves,
toasted walnuts, honey mustard dressing (vgn)
8
Spanish cheeses, Bastonet de vic, hot chorizo picante, house pickles, walnut bread
15
Affogato
coconut ice cream w/espresso coffee (vgn)
7
Yorkshire forced rhubarb, yoghurt mousse, gingerbread biscuit
9
Hot chocolate fondant,
Madagascan vanilla custard
10
Mandarin semi-fredo, blood orange, Sipsmith gin jelly
10
Ginestet Sauternes
7
Krohn LBV Port’17
7.5
Pedro Ximénez Sherry
8
All prices inclusive of VAT. A discretionary 12.5% service charge will be added to bills. Vegans & vegetarians can be catered for. Allergy information is available on request.
Mid Winter Menu Saturday 11th January
Smoked almonds
5
Nocellara del Belice olives
5
Focaccia w/rosemary
5
Carlingford Irish oysters, bloody mary mignonette 3/Half Doz/Doz
12/23/42
Tarasmalata & crispy Focaccia
7
Truffled polenta fries,
24 month aged Parmesan (v)
9
Salt baked celeriac,
beetroot, endive, crushed hazelnuts (vgn)
9
Pigs head croquette,
fennel & Muscat grape salad
10
Home cured duck breast,
blood orange & winter leaves
12
Octopus,
chorizo, Pink Fir potatoes, parsley & saffron
14
Sea Bass crudo,
lemon, cucumber & dill mayonaise
14
Half/Whole Burrata,
pistachio pesto, basil leaves (v)
10/18
Truffle ricotta ravioli,
sage butter, Pecorino (v)
18
Dry-Aged Grass-fed rump steak 250g
22.5
12hr BBQ Lamb shoulder
black cabbage, red wine jus
26
Chargrilled Monkfish tail, sauvignon cream sauce, sea herbs
32.5
Dry-Aged Grass-fed Rib-eye steak 280g
42
Skin on fries,
Maldon sea salt (vgn)
5
Purple sprouting broccoli, confit chili & garlic (vgn)
7
Tardivo radicchio leaves,
toasted walnuts, honey mustard dressing (vgn)
8
Spanish cheeses, Bastonet de vic, hot chorizo picante, house pickles, walnut bread
15
Affogato
coconut ice cream w/espresso coffee (vgn)
7
Yorkshire forced rhubarb, yoghurt mousse, gingerbread biscuit
9
Mandarin semi-fredo, blood orange, Sipsmith gin jelly
10
Ginestet Sauternes
7
Krohn LBV Port’17
7.5
Pedro Ximénez Sherry
8
All prices inclusive of VAT. A discretionary 12.5% service charge will be added to bills. Vegans & vegetarians can be catered for. Allergy information is available on request.
