Kimchi risotto, Burford brown egg, sesame & spring onion
Autumn vegetables salad, sweet potato purée, battered spring onion, Romesco & 8 months aged Comté
Cured Loch Fyne salmon, Dorset crab, avocado purée & fennel compote
Raw Orkney scallops, soy bean puree, confit ginger & peanuts
Marinated Iberico pork, cucumber, soy bean & chilli paste
Pumpkin & Chaource parcel, Roscoff onion, Padron pepper,
king oyster mushroom & Parmigiano Reggiano
Pan roasted Cornish monkfish, squid ink rice, brown shrimp & mussel emulsion
Seared fillet of brill, Suffolk pork belly & artichoke barigoule
Fillet of Scotch beef, foie gras, creamed mushrooms, truffle & red wine jus
Roasted rack & braised belly of Cornish lamb, sweetbread tempura,
ragoût of girolle, coco bean & pancetta
Banana soufflé & peanut butter ice cream
Castella sponge, jivara cream, Adzuki beans, pomegranate
& pumpkin ice cream
Valrhona chocolate sphere, milk foam, biskélia cremeux & orange ice cream
Caramelised apple tart, frangipane & Madagascan vanilla ice cream
Coconut glazed cake, pineapple & chilli sorbet
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.