20 Aug On the menu this week.
Another summer week and more beautiful things to cook with. The bluefin tuna is still on the menu again this week — we’re crossing our fingers they’ll be spending a little more time off the Devon and Cornwall coasts so we can keep this juicy, flavoursome fish around for as long as possible. We’re serving the loin as a tartare and cooking the belly like a steak — loads of colour on the outside, inside nice and pink.
Yorkshire strawberry season is still spoiling us, too. The Annabels — grown right here in our home city of Leeds — have been outstanding so far, delivering that flavour burst we wait all year for. We’re keeping things simple, just making delicious things to complement them: black pepper crumble, white chocolate mousse, and a strawberry & balsamic sorbet.
Oyster wise, we’re serving Carlingford, Cumbrae and Lindisfarne, all with our usual playful accompaniments. As ever, when things are gone, they’re gone, so don’t hate us if we sell out!
OYSTERS.
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy granita, lemon verbena// 5 each
ROASTED // Chicken fat, Allepo pepper // Herb butter // 6 each //Bone marrow & pickled seaweed 10
SMALL PLATES.
Tuna tartare 18 // Beef Tartare 16// White Crab Kyiv 18 // Brown Crab Kaffir Soufflé 14// Roasted Carrots, Peanut Dukkah 12 //Summer Salad 12 //Scallops, Yuzu 23 // Epic Prawn 24
LARGE PLATES.
Cote du boeuf 75// Porterhouse pork chop 29 // Lamb rack chops 36// Tomahawk 90 //Celeriac & apples 22 // Bouillabaisse 35 // Carrots, peanut Dukkah 18
Our set menu this week:
Confit onions
Roasted carrots
Tuna tartare
Celeriac, apples
Tuna belly
Lamb, green herbs
Milk bomb