Lunch Menu

Chicken breast, baby gem, squash, chicken skin, egg yolk, shiitake mushrooms

Crispy cod cheeks, parmesan risotto, mushroom foam

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez foam (V)

 

Cod, mussels, garlic, parsley, leeks, dashi

Braised beef cheek, celeriac, mushroom, crispy kale

Squash gnocchi, roasted squash, baby carrot, sage cream (V)

 

Plum, crème Chantilly, almond, plum sorbet

Chocolate, malt, hazelnut, tonka bean

A selection of cheese

 

21 two courses

26 three courses

 

Lunch Taster Menu

Chef’s appetiser

(Il Follo Prosecco, Spumante D.O.C. Modella, Italy)

 

Jerusalem artichoke, textures of goat’s cheese, pine nuts, Pedro Ximenez foam

(Picpoul De Pinet, Baron de Badassiere, Languedoc, Southern France)

 

Crispy halibut, parmesan risotto, parmesan crisp, mushroom foam

(Money Spider, d’Arenberg, Roussanne, Mclaren Vale, Southern Australia)

 

Pork belly, roast celeriac, parsley, baked apple, fondant potato, bacon

(Soraie, Veneto, Cecilia Beretta, Italy)

A selection of cheese

(Late Bottle Vintage Port)

Chocolate, malt, hazelnut, tonka bean

(Pedro Ximenez, Lustau San Emilio, Jerez, Spain)

 

41 per person

72 per person including wine flight