Menu & wine list

23rd October 2018 :  Dinner menu

Salted almonds 4
Nocellara olives 4
Radishes & smoked cod’s roe 5
Gougeres 5
Sfincione 5
Cantabrian anchovies & rosemary oil 7

Agnolotti in brodo 8
½ doz. Morecambe bay oysters 18
Burrata, radicchio & bottarga 9.50
Aubergine, feta, pine nuts & marjoram 8
Raw scallop, celery, potato, capers & Colatura di alici 10
Smoked eel, celeriac, quince & sorrel 11
Squid, chickpeas, coriander & lemon 9.50
Grilled lamb heart, corn, spring onions & harissa 9
Cornish leaf salad 6.50

Pumpkin & ricotta ravioli, butter & sage 13.50
Venison ragu tagliatelle 14
Mallard, lentils, sprout tops & salsa verde 16
Aged sirloin, beetroots, watercress & anchovy 28
Cod, wild mushrooms, potatoes & chicory 20
Red mullet, leeks, fennel & preserved tomato 21

Dark chocolate, olive oil & sea salt 7
Bergamot & lemon posset, meringue 6.50
Tiramisu 7
Apple tart, creme fraiche 7

Cashel blue 3.50
Bonde de Gatine 3.50
24-month Comté 3.50

Selection of three cheeses 10

28th October: Sunday Lunch
£33 per person
    

½ doz. Morecambe Bay oysters £18 supplement  

Mussels, turnip tops & bottarga
Grilled purple sprouting broccoli & hazelnuts
Duck rillettes & cornichons

Bavette, bourguignon sauce, confit potatoes

Baked custard & figs

Selection of 3 seasonal cheeses £10 supplement  

Wine list