Risotto of radicchio, artichoke, hen's egg & basil pesto
Jerusalem artichoke velouté, pear chutney, Sainte-Maure & truffle gougère
Scottish salmon mi-cuit, confit celery, smoked eel & sauce Bois Boudran
Raw Orkney scallops, nori emulsion, golden oscietra caviar, sweet soy & shiso
Ballotine of foie gras, marinated prunes, orange marmelade & toasted brioche
Pithivier of Delica pumpkin & chaource, caramelised swede & cep velouté
Roasted fillet of Skrei cod, glazed Suffolk pork belly & artichoke barigoule
Fillet of Gigha halibut, prawns, sesame, hispi cabbage, seaweed & dashi cream
Fillet of Scotch beef, foie gras, mushrooms, truffle, braised leek & red wine jus (supplement £6)
Iberico pork loin, piperade, crispy rillette, sweet potato purée & roasting jus
Banana soufflé & peanut butter ice cream
Castella sponge, jivara cream, Adzuki beans, pomegranate
& pumpkin ice cream
Valrhona chocolate sphere, milk foam, hazelnut cremeux & orange ice cream
Apple tatin, caramel sauce & rosemary ice cream
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.