French asparagus, truffle cream, goat's cheese,
Minus 8 verjus & confit lemon
Risotto of wild garlic, mascarpone, morels, radicchio & lovage
Orkney scallop ceviche, soy vinaigrette, pickled ginger & lime
Lightly cured Scottish salmon, green tomato, gariguette strawberry & espelette
Marinated Iberico pork pluma, mooli & fermented chilli purée
Homemade tagliatelle, spring vegetables, basil pesto & parmesan
Roasted fillet of hake, Beaufort crust, pancetta & petit pois à la Française
Poached fillet of brill, king prawns, mussels, clams, gremolata, nettles, sea & earth broth
Roasted rump of Cornish lamb, tomato chutney, braised fennel & shepherd's pie
Fillet of Scotch beef, foie gras, mushrooms, truffle, cauliflower purée
& red wine jus (supplement £6)
Mango & passion fruit soufflé & coconut ice cream
Pistachio & chocolate éclair, poached pear & vanilla ice cream
Apple tatin, caramel sauce & rosemary ice cream
Cheese cake mousse, orange & speculoos 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.
Our artisan cheeses are made with unpasteurized milk.