20 Nov This Week’s Menu
Fat – Fire – Flavour
What’s New in the Kitchen
Reasons to come see us 😉
It’s absolutely freezing out there, so we’re keeping warm with more winter dishes this week.
Last Sunday you gave our giant doughy–crispy Yorkies stuffed with rich beef gravy, roasted onions and caramelised celeriac an unbelievable reception — so they’re back again this Sunday.
Through the week you’ll find sticky fried sweetbreads making their return and a mussel and smoked chicken fat chowder with confit garlic focaccia for proper cold weather comfort.
the menu dropping this week
SMALL PLATES.
Sticky Sweetbreads 18 // 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 // (on Sunday) Yorkshire Pudding 15 //
LARGE PLATES.
Côte de boeuf (750g) 75 // Porterhouse pork chop (600g) 37 // Wild halibut 37 // Mussel Chowder 30 // 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 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.
Bread
Scallop
Mussel
Crab
Venison
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.