Dictated by the seasons and working with local British growers the menu leans into French regional cooking. The à la Carte is available for lunch and dinner and is accompanied by a daily specials board.

MENU

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Olives £4

Baguette & Butter £4.5

Carlingford Oyster, Verjus & Lovage £5ea

Puffed Pig Skin, Smoked Eel & Tarragon £9

Tunworth, Stonebeck Wenslydale & Sidonun Hill £16

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Beetroot, Radicchio & Dazel Ash £15

Roquefort Sausage £16

Snout Cassoulet £16

Venison Tartare & Winter Chanterelles £17

Calves Brain, Anchovy & Cafe de Paris Butter £19

Dover Sole Grenobloise £21

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Shallot Tatin, Pear & Brunswick Blue £28

Cornish Brill, Smoked Beurre Blanc & Roe £36

Mangalitza Collar & Trotter Charcutière £36

Hereford Steak Au Bordelaise (MP)

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Pommes Frites & Aioli £8

Autumn Leaves & Spenwood £9

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Brown Butter Canelé £6ea

Lemon Thyme Île Flottante & Buddha’s Hand £12

Burnt Milk Tart £12

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