This Week’s Menu

Beef and oysters are such a timeless combination. This week, I’ve deep fried an Isle of Mull oyster in aged beef fat and then BBQd a hen of the wood mushroom and then dressed them in horseradish pickle. This week, the confit duck leg is now being served with ginger and cardamom honey sauce.

Our usual tasty suspects are still going strong too: pork chops, the creamy wild halibut and our funky aged côte du boeuf and I’ll be serving up some more sticky veal sweetbreads.

SUND-YAYS.

Our menu’s are totally built Sundays: Aged sharing Côte de Boeuf’s with bone marrow sauce, huge, juicy pork chops that we’ve bathed in pressed apples and kombucha, sticky beef ribs confit’d in beef fat, whole ducks roasted with rich duck sauce…dishes made for the middle of the table and a bit of passing around.

Puddings include fave’s such as treacle tarts made with white miso and ginger and super creamy custard tarts. Don’t you just love winter when these things are prefect to eat?

Come join us!

The TASTING Menu:

Our new tasting menu launches this Saturday features around twelve plates, served in connected sequences. Each sequence explores a single ingredient through multiple preparations — a deeper, longer, more focused expression of flavour. 

Onion
Oyster
Aged beef
Crab
Duck
Milk

95 per person

Add the wine pairing for 55 per person

SMALL PLATES.

Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 18 //White crab Kyiv 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 // Crispy lobster claws 16 // Lobster tail 30

LARGE PLATES.

Côte de boeuf (750g) 75 // Porterhouse pork chop (600g) 37 // Wild halibut 37 // Confit duck leg 29 // Roasted artichokes, hazelnuts 24 // Lobster 46