Menu

AUTUMN MENU

59pp - 5 courses

L’APERTIF

Piccolino tomato, roast garlic and fresh herb dipping oil served with in house focaccia

L’ ENTREE

Baked Scallop and fish gratin with sauce americaine, Gruyère cheese herb breadcrumb and apple

Or

V. Caramelised shallot tart, fresh thyme whipped Colston Bassett, bitter leaf herb salad

LE PLAT

Confit duck tordelli, butternut squash veloute, pickled squash,pecorino, pistachio & duck pangrattato

Or

V. Goats curd and sage tordelli, butternut squash veloute, toasted pine nut v.pecorino

DESSERT

Ricotta Creme diplomat, caramelised apples with dessert wine, baked ginger and almond arlettes

FROMAGE

Selection of French cheeses, quince jel, grapes and olive oil crackers

A 12.5% discretionary service charge will be added to the bill at the end of the evening.

Prebook only, menu subject to change to reflect seasonality of produce.

Please inform us of your menu choices when making your reservation, so we can prepare everything for your arrival, we do not accept requests on the day. It should also be noted for any severe allergies that our kitchen space is small and open, therefore we do not cater for allergies. Gluten & dairy is present throughout our menu. For this reason unfortunately we cannot accommodate dairy or gluten intolerances and are unable to omit these elements from our dishes.

We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.