Velouté of mushrooms, hen egg, confit duck legs & wild garlic pesto
Salad of seasonal turnips, cauliflower, lemon grass, lovage & Romesco
Raw Orkney scallops, toasted seaweed emulsion, limes, kohlrabi & soy vinaigrette
Cured Loch Fyne salmon, brown crab mousseline & celeriac remoulade
Foie gras parfait, beetroot, pistachio, toasted brioche & rhubarb
Marinated Iberico pork, mooli & fermented chilli purée
Parmesan gnocchi, morels, artichoke purée,
young broccoli leaf & lemon gras
Baked fillet of Skrei cod, caponata, black olive, crispy baby squid & courgette salad
Pan-fried fillet of lemon sole, pomme purée, shellfish & soy Dashi
Lobster risotto & tarragon oil (supplement £6)
Rump of lamb, glazed breast, Bolognese, goat's cheese & jus gras
Fillet of Scotch beef, braised shallot, short rib beignet, ox tongue & jus Robert
Pear soufflé, warm salt caramel fudge & cinnamon ice cream
Caramelised apple tatin & rosemary ice cream
Pavlova, exotic fruit salsa & coconut cream
Valrhona chocolate 'cigar', tonka, coffee, Bourbon sponge & hazelnut ice cream
Crème fraîche mousse, poached rhubarb & lychee sorbet
Selection of seasonal cheeses by Maître affineur ‘Buchanans’
(£12 supplement or £18 as an extra course)
Three courses at £82
Head Chef Joo Won
This is a sample menu only.
Available for Lunch Monday to Friday only from 12 pm until 2.30 pm as well as for Dinner Monday to Wednesday 5.30 pm until 10 pm, Thursday to Saturday 5.30 pm until 10.30 pm.
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.
*Please note that all game dishes may contain gunshot.
Our artisan cheeses are made with unpasteurized milk.