Newsflash...
Roast sirloin, goose fat potatoes, caramelised roast veggies, fluffy Yorkshire puddings AND a choice of horseradish and Bernaise. Just £17.50
Our new sommelier Emily is changing the wine list each week and there are some great new wines by the glass. Also worth noting is that she will be regularly opening an interesting Magnum for guests to try - watch this space.
Bruno Loubet taught some of the Masterchef hopefuls the art of French cooking and a classic beef daube.
Sample à la Carte Menu
For reservations
call +44 (0) 20 7324 4455
Sample à la Carte Menu
Starters
Celeriac and foie gras velouté, light parsley topping 7.5
Revised Lyonnaise salad, shallot, merlot vinegar and walnut oil dressing 8.5
Homemade guinea fowl boudin blanc, garbure soup 8.5
Beetroot ravioli, rocket salad, fried breadcrumbs and Parmesan 8
Mauricette snails and meatballs, royale de champignons sauvage 8.5
Foie gras fondant, rhubarb chutney and pain d'epices and walnut crumble 11
Smoked salmon mousse wrapped in ginger cured salmon with endive and grapefruit 8.5
Crab mayonnaise, roasted cauliflower and almond, yoghurt and curry dressing 9
Main Course
Pan fried fillet of sea bream, Provençal tian, tomato relish, Pernod beurre blanc 17.5
Salmon and scallops quenelles, leek and dill fondue, creamed langoustine sauce 18
Fish of the day POA
Wood pigeon, confit turnip, sour cherry jam and bread onion sauce 17.5
Braised beef Indochine, grapefruit, mint and corriander salad 18
Vegetable 'chorizo', labneh, cauliflower, golden raisins and caramelised onions 16
Grilled loin of pork, Kimchi cabbage, honey roasted parsnips 17.5
Quail stuffed with prune and Roquefort cheese, celeriac confit and sautéed wild mushrooms 18.5
Sides
Mashed potato with garlic confit and herbs 3.8
Mixed leaf salad 4
Red cabbage braised with apple and berries 4.5
Desserts
Tonka bean crème brûlée, pineapple and passion fruit salad 6.5
Quince, almond and brown butter tart, pistachio ice cream 6.5
Flourless, chia chocolate cake, sweet chilli sabayon 7
Crêpes suzette, yoghurt ice cream 6.5
Vanilla cheesecake, poached rhubarb, wild strawberry coulis 6.5
Selection of homemade ice creams or sorbets 6 Selection of cheese, walnut bread and grapes 3.25 each
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