French asparagus, truffle cream, goat's cheese,
Minus 8 verjus & confit lemon
Kimchi risotto, slow cooked egg, spring onion & sesame
Lightly cured Scottish salmon, tomatoes, Gariguette strawberry & espelette
Orkney scallop ceviche, soy vinaigrette, pickled ginger & lime
Marinated Iberico pork, mooli & fermented chilli purée
Homemade tagliatelle, summer vegetables, basil pesto & parmesan
Roasted fillet of hake, Beaufort crust, pancetta & petit pois à la Française
Fillet of brill, cauliflower purée, endive, pine nuts, shellfish & curry oil
Roasted rump of Cornish lamb, tomato chutney, slow cooked fennel & shepherd's pie
Fillet of Scotch beef, foie gras, mushrooms, truffle, braised leek
& red wine jus (supplement £6)
Mango & passion fruit soufflé & coconut sorbet
Valrhona chocolate palet d’or, maraschino cherries, honeycomb & cherry sorbet
Apple tatin, caramel sauce & rosemary ice cream
Apricot savarin, pistachio, lemon pearls & lime Chantilly
Rhubarb & white chocolate Bakewell, rhubarb & ginger beer sorbet, bee pollen
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)
£79 three courses
Head Chef Joo Won
This is a sample menu only
Available to groups of up to 7 people only.
Price includes VAT, a discretionary service charge of 12.5% will be added to your bill.
For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within this menu.
Our artisan cheeses are made with unpasteurized milk.