30 Sep This Week’s Menu
We’re giving our salt aged Yorkshire ducks some more love this week. As a special, there’s a half bird glazed in burnt honey, mandarin and soy. The leg is confit’d in duck fat with anise, mandarin peel and black pepper; the breast is pan roasted, brushed with the same glaze and finished with a touch of smoked salt. It comes with a rich duck sauce and a dipping mandarin hoisin.
The duck hash on the small plates is made with duck hearts, black garlic, Madeira and thyme. It comes with a caramelised celeriac puree and duck fried brioche toast.
In dessert world I’ve baked black sesame and some mandarin into a treacle tart. It’s got the nostalgia and comfort of the classic, but the sesame brings a roasted, almost peanut butter depth. We’re serving it with a dark cherry sorbet alongside.
OYSTERS.
Our raw and roasted oyster selection looks like this:
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy, lemon verbena // 4 each
ROASTED // Chicken fat, Aleppo pepper // Beef fat, mushroom, horseradish // Seaweed butter, herbs // 5 each
SMALL PLATES.
Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 16 //White crab Kyiv 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 // Crispy lobster claws 16 // Lobster tail 30
LARGE PLATES.
Côte de boeuf 75 // Porterhouse pork chop 37 // Halibut 37 // Half a duck 42 // Roasted artichokes, hazelnuts 24 // Lobster 46
Our set menu this week:
This week’s line up:
Confit onions
Crab, kaffir
Venison tartare
Artichokes, hazelnut
Halibut, smoked garlic
Lamb, herbs, garlic
Milk bomb