15 Oct This Week’s Menu
I love sharing new things I’m cooking — the ingredients that catch my attention and the ideas that start to form around them. But there are a few cracking dishes that have been with us since day one and they deserve mentioning.
They don’t bend to seasonality, which means they stay with me all year. I tweak them now and then, but their core feel and flavour live in a space you can rely on. The long aged Côte de Boeuf, that big old porterhouse pork chop bathed in apple juice and kombucha — they’ve become part of who we are. They don’t get much airtime, but they’re the quiet favourites, the ones people come back for.
Every week I sneak in oyster specials — raw or roasted — but our roasted chicken fat, crispy chicken skin and Aleppo pepper oyster has earned its place as a permanent fixture. On the raw side, it’s time for change, so liquorice, blackberry and caper are stepping in to replace the lemon verbena shandy — deeper, darker flavours to match the season.
And of course, there’s one new thing this week: confit duck leg, black garlic and truffle brioche buns and crispy duck crackling. On the small plates from Thursday.
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 // Halibut 37 // Half a duck 46 // Roasted artichokes, hazelnuts 24 // Lobster 46
Our set menu this week:
This week’s line up:
Confit onions
Crab, kaffir
Venison, blackberry
Artichokes, hazelnut
Halibut, smoked garlic
Duck, burnt honey
Milk bomb