14 Nov This Week’s Menu
Fat – Fire – Flavour
What’s New in the Kitchen
Reasons to come see us 😉
This week our lobster tail is poached in salt aged beef fat and served with a Bloody Mary sauce made from sun dried tomatoes, Worcestershire sauce, vodka, celery salt and smoked beef fat.
On the tasting menu, there’s a little charred mussel broth with smoked mussels, yuzu and honey, sitting alongside our mussel toast with lemon–fennel butter, capers and chicken fat.
And… we’re now serving Yorkshire puddings on Sundays. They’re cooked exactly how I like them — slightly doughy on the bottom and pillowy, yet crispy around the edges. I’ve made an oxtail and bone marrow stew, plus a caramelised celeriac purée to pop inside. Ace as a small plate or alongside a côte de boeuf or a massive pork chop.
Â
On its way
Beef and oyster is one of those timeless combinations. I’m slow braising shin, bone in, until it melts apart, layering beef fat potato purée over the top, then covering with a creamy sauce made from oysters, garlic and their own liquor. A single Isle of Mull oyster gets coated in squid ink batter and fried and hen of the wood mushrooms are seared hard in butter. The kind of dish you eat with a spoon. Fingers crossed it’ll be ready for this week end.
the menu dropping this week
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 // (on Sunday) Yorkshire Pudding 15
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 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.