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’s Skin, Smoked Eel & Tarragon £9

Chicken Liver Parfait & Prune £9

St Helena, Ashcombe & Pevensey Blue £15

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Beetroot, Dazel Ash & Pumpkin Seed £14

Deep Fried Goat’s Udder & Three-Cornered Garlic £14

Cock’s Comb, Jerusalem Artichoke & Riesling £16

Raw Cornish Horse Mackerel, Canarone Lemon & Horseradish £16

Pollock, Pearl Barley & Watercress £16

Provençal Sausage £16

Ox Tail Tourin Bordelais & Bone Marrow £20

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Haricot Beans, Chanterelles & Corra Linn £25

Brill, Smoked Eel & Trout Roe £36

Gloucester Old Spot, Crab Bisque & Pembrokeshire Prawns £44

Merguez Stuffed Pheasantg £50

Hereford Steak Au Poivre (MP)

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Bitter Leaves & Spenwood £9

Potato Pavé & Rouille £9

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Citron & Crème Fraîche Sorbet £7

Riseley Ice Cream & Oat £8

Canelé & Beef Fat Caramel £8

Buckwheat Crêpe & Buddha’s Hand £10

Burnt Milk Tart £12