STARTER



Ox Cheek Ravioli Piedmontese
celeriac and girolles


Foie Gras Terrine
port wine jelly, toasted brioche


Cornish Crab Velouté
crab and sweet corn croquette


Crispy Ham Hock and Pigs Trotters
parsley and caper berry salad


Beetroot and Vodka Cured Salmon
horseradish cream and quail eggs


Veal Carpaccio
truffled egg dressing, parmesan crisp


Scallops Sashimi
wasabi Jelly, mooli and cucumber salad, ponzu sauce


Tomato Cloud
parmesan tuile, bois boudrin sauce, tomato coulis and pesto



MAIN



Steamed Halibut
asparagus, mussels, clam and seaweed butter


Wild Sea Bass
pomme galette, creamed spinach and oxtail jus


Lemon Sole Filet
parsley risotto, brown shrimps and roast tomatoes


Barbary Duck Breast and Roast Foie Gras
merlot poached pears and braised celery


Crispy Pork Belly and Glazed Pork Cheeks
curried cauliflower purée, prune jus


Fillet of Beef Rossini
pomme dauphinoise and roast shallots
Five pounds supplement


Rump of Lamb
Jerusalem artichoke purée, crispy sweetbreads and black olive jus


Celeriac and Gruyère Cheese Pithivier
aged balsamic, pea shoots and walnut salad



DESSERT



Profiteroles
honey and lavender cream, warm chocolate sauce


Peanut Butter Parfait
dark chocolate sorbet


Carrot and Orange Cake
carrot sorbet and lemon thyme icing


Pineapple Carpaccio
coconut and lime ice cream, pink peppercorn and coconut rum


Milk Chocolate Delice
roast almond ice cream


Madagascan Vanilla Yoghurt
blueberry compote and sesame biscotti


French and British Cheese
biscuits, quince jelly, prune and walnut loaf
Two pounds supplement







Two Courses for 28.50, Three Courses for 35.00

Executive Chef, Mladen Vidakovic





A LA CARTE MENU (Download)