05 Sep On the menu this week.
Our wild Hebridean halibut is here and it’s as beautiful and delicious as we hoped – creamy, delicate and I think, a little sweet. I’m serving it with smoked confit garlic sauce and some zesty, foraged rock samphire. You’ll find it on both the main menu and the set menu this week.
On the specials side, last week we sold out of lobster every single day, so the lobster claws fried in a sweetcorn tempura batter, served with a hot lobster aioli, plus the full butter/chicken fat poached tail are available again separately on the small plates menu, or together as a larger.
Dessert wise, things are happening with black sesame and cherry this week, testing out ideas for a new pud add onto the menu very soon.
OYSTERS.
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy granita, lemon verbena// 4 each
ROASTED // Chicken fat, Allepo pepper // Herb butter // 5 each //Bone marrow & pickled seaweed 10
SMALL PLATES.
Tuna tartare 18 // Beef Tartare 16// White Crab Kyiv 18 // Brown Crab Kaffir Soufflé 16// Roasted Carrots, Peanut Dukkah 12 //Scallops, Yuzu 23 // Epic Prawn 24 // Lobster tail 30 // Lobster claws 16
LARGE PLATES.
Côte de boeuf 75// Tomahawk 90 // Porterhouse pork chop 37 // Lamb rack chops 36// Celeriac & apples 20 // Halibut 37 // Carrots, peanut Dukkah 20 // Lobster 46
Our set menu this week:
Confit onions
Crab kaffir
Venison tartare
Celeriac, apples
Halibut, confit garlic
Lamb, green herbs
Milk bomb