05 Nov This Week’s Menu
Fat – Fire – Flavour
What’s New in the Kitchen
our fireworks
It’s always bonfire night in our kitchen.
This week we’re charring more thick cut 600g porterhouse pork chops, super aged 750g côte de boeuf cooked the darker side of pink. Aged Yorkshire duck breast, charred and lacquered in burnt mandarin and honey.
Our sides get in on the fireworks too. Charred miso butter hispi cabbage and our potatoes also get smoked over flames before we cover them in confit garlic butter.
I think I just fell in love with a prawnstar
Our North Atlantic prawns are a regular menu feature — but what we dress them in depends on the mood in the kitchen. One week it’s homemade XO; the next it’s mandarin + chilli hot sauce with roasted chicken fat. Sometimes she goes all yuzu honey crazy
This week?
It’s the spicy stuff and the sexy chicken fat.
the menu dropping this week
SMALL PLATES.
Aged beef 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
DESSERTS
Milk BOMB 10 // Custard tart 9.5 // Chocolate liquorice 10 // Miso, ginger treacle tart 9.50
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.
Oyster
Bread
Aged beef
Crab
Duck
Milk
95 per person
Add the wine pairing for 55 per person
NB: We’re not able to adapt dishes for allergies or preferences. Standard menu only available.