11 Dec This Week’s Menu
Fat – Fire – Flavour
THIS FESTIVE WEEK
How is it only a couple of weeks until Christmas? This is our penultimate week before the big day, and I’ve been deep in Christmas flavours and nostalgic classics so far this week, twisting them into specials that still feel very us.
I took advantage of a great supply of extra special, plump Isle of Mull scallops and rustled up a smoked beef fat hollandaise, finished with fresh bergamot. Reminds me of Christmas Day breakfasts. It’s an outrageously good small plate this week and somehow feels like a perfect fit for this time of year.
We cannot get enough of the Bloody Mary sauce I created for our giant prawns. It’s based on beef fat rehydrated sun dried tomatoes, with Worcestershire sauce and vodka delivering a proper umami bang. The giant prawns absolutely love it, and I can already tell this one is going to be a regular on the menu next year.
I’ve also had fun with the front of house team making boozy milkshakes and a mulled wine infused festive Negroni. The latter has made it onto the cocktail list this week.
We still have some availability for this weekend, including Sunday for our famous Yorkshire puddings. Comfort food at its very best.
Don’t forget that our vouchers make perfect Christmas gifts. We also have a few tables left for our very special New Year’s Eve experience.
the menu dropping this week
SMALL PLATES.
Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu or Smoked Hollandaise 23 // Crispy lobster claws 16 // Lobster tail 30 // (on Sunday) Yorkshire Pudding 19
LARGE PLATES.
Côte de boeuf (750g) 75 // Porterhouse pork chop (600g) 37 // Confit short rib 35 // 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, orange ginger treacle tart 9.50 // Smoked banana and bergamot 10
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.