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.

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Olives £4

Baguette & Butter £4.5

Carlingford Oyster, Verjus & Lovage £5ea

Puffed Pig’s Skin, Smoked Eel & Tarragon £9

Smoked Ox Tongue & Celeriac Remoulade £12

Duck Liver Parfait & Prune £14

Durrus, Stonebeck Wensleydale & Nettus £16

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Cockles, Cocobean & Bacon £16

Roquefort Sausage £16

Snout Cassoulet £16

Cock’s Comb, Pumpkin & Girolles £16

Goat Horn Pepper, Dazel Ash & Piperade £17

Hereford Tartare, Chesnut & Lincolnshire Poacher £17

Crispy Duck Lyonnaise £18

Tête de Veau, Tunworth & Poivre £18

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Shallot Tatin, Pear & Cashel Blue £28

Megrim Sole, Brown Butter & Baby Shrimp £28

Mangalitza Chop, Ox Tongue & Piatonne Beans £48

Angus Steak Au Riesling (MP)

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Pommes Frites & Aioli £8

Autumn Leaves & Spenwood £9

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Damson Ice Cream & Oat £9

Burnt Milk Tart £12

Corn Husk & Truffle Choux £13

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