Menu & wine list

20th February 2018 : Lunch Menu

Salted almonds 4
Nocellara olives 4
Gougeres 5 
Radishes & smoked cod's roe 6
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Paris mushroom soup 7
½ doz. Morecambe Bay oysters 17
Beetroots, goat's curd & walnuts 8
Burrata, pink radicchio, pangrattato 9.50
Raw scallop, celery, capers & colatura di alici 10
Smoked eel, bacon, turnip & horseradish 9,75
Clams, monk’s beard, winter tomato & Calabrian chili 9.50
Grilled veal tongue, calçots & romesco 9
Winter leaf salad 6
-
Ricotta & cime di rapa ravioli 13.50
Beef shin ragu, pappardelle 14
Duck leg, lentils, celeriac & salsa verde 17.50
Black pudding, squid & bitter greens 19
Barnsley chop, fava bean, broccolo & anchovy 19.50
Brill, mussels, leeks & cider 23
-
Chocolate, olive oil & sea salt 6.50
Meyer lemon posset, Yorkshire rhubarb, biscotti 7
Tiramisu 7
-
St Maure de Touraine 3.50
Comté 24 months 3.50
Per Las 3.50
-
Selection of three cheeses 10

11th February 2018 : Sunday Lunch
£28 per person

½ doz Morcambe Bay oysters £17 supplement
-
Mussels, leeks, cider & thyme
Lonza, Keats Farm salad & parmesan
Beetroots, goat’s curd & lentil vinaigrette
-
Black leg chicken, pommes boulangère, greens & roasting juices
-
Poached pear, chocolate sauce & hazelnuts
Selection of 3 seasonal cheeses £10 supplement
-
Please inform your waiter of any food allergies before ordering.
Some of our egg and dairy products are unpasteurised.
A discretionary 12.5% service charge will be added to your bill.
All menu prices inclusive of VAT at 20%

Wine list