04 Dec This Week’s Menu
Fat – Fire – Flavour
Stepping Into Christmas
Festive Flavours
We’re into our final three weeks before our Christmas break (last service Sunday 21st) and now that December’s here, I’ve given in and we’re leaning into all of the festive flavours.
Short rib this week comes with smokey whisky, anise and orange . Treacle tart gets nutmeg, Cointreau and clementine. Our confit onion bread is served with whipped roasted pata negra pork fat and sage butter and the duck hash is finished with sherry chestnut whip.
Finally, if you’re thinking ahead, we’ve still got a few tables left for New Year’s Eve.
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 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 // 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, 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.