Lunch Menu

Asparagus, fried egg white, crispy yolk, yuzu, comté cheese (V)

Ham hock, pickled mushrooms cep, onion, quail’s egg, pea mousse

Blow torched salmon, dill, apple, horseradish, cucumber

 

Stone bass, crab risotto, lemon, samphire, basil

Poached guineafowl, wild mushroom ragù, shallot, parsley

Wild garlic ravioli, heritage carrot, sage butter (V)

 

Mango, pineapple, yoghurt, lemon verbena

Chocolate, peanut butter, tonka bean

A selection of cheese

 

21 two courses

26 three courses

 

Lunch Taster Menu

Chef’s appetiser

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

 

Asparagus, fried egg white, crispy yolk, yuzu, comté cheese

(Greywacke, Sauvignon Blanc, Marlborough, New Zealand)

Crispy cod cheek, parmesan risotto, mushroom

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

 

Beef short rib, shallot puree, Jerusalem artichoke, kale, cashew nut

(Soraie, Veneto, Cecilia Beretta, Italy)

A selection of cheese

(Late Bottle Vintage Port)

Tiramisu, coffee ice cream

(Lustau San Emilio Pedro Ximenez, Spain)

41 per person

72 per person including wine flight