21 Jan This Week’s Menu
Fat – Fire – Flavour
Reasons to visit this week
We’re into our second week back now, with a few new comforting dishes getting added to our menu.
There’s a new small plate – cauliflower, roasted, confited and pickled — served with an insanely delicious Welsh rarebit sauce made with applewood smoked cheddar, nutmeg, garlic and Worcestershire sauce, we’re topping everything off with toasted breadcrumbs, hazelnuts and capers.
Large plate wise, we’re keeping the gorgeous wild Hebridean halibut on, but now serving it with smoked mussel and chicken fat sauce lifted with a little yuzu.
And for pudding, white chocolate, tonka bean and cherry, with black cherry sorbet to finish.
As for the rest of the menu, the côte du bœuf and pork chops are still as bog and juicy as hell and the slow-cooked osso buco hash and aged, sticky ribs are as soft and melty as ever…all perfect January dishes to chase any blues away.
the menu dropping this week
SMALL PLATES.
Rarebit Cauliflower 15 // Venison tartare 16// Osso bucco hash 15 // Bone Marrow 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 // Atlantic Prawns with Bloody Mary sauce // (on Sunday) Yorkshire Pudding 15
LARGE PLATES.
Côte de boeuf (750g) 75 // Porterhouse pork chop (600g) 37 // Wild halibut 37 // Beef Rib, whiskey orange sauce 37 // Confit duck leg 29 // Roasted artichokes, hazelnuts 24
DESSERTS
Milk BOMB 10 // Custard tart 9.5 // Cherry, tonka bean, white chocolate 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.