09 Sep On the menu this week.
I defo love autumn the most. This shift from summer is so noticeable, the cooler air, different light and the start of game season, which always marks an exciting new chapter menu wise.
For me, game is one of the most special ingredients we get to work with. These animals live naturally — roaming, foraging, feeding on a varied, natural diet. That freedom matters. You can literally taste the life they’ve lived compared to most farmed meat.
I’m starting with two new early season dishes. First, roasted red leg partridge with a sauce made out of roasted chicken wing, autumn spices and burnt butter sauce. Then cold smoked venison tartare, marinated in homemade blackberry balsamic, with liquorice, confit onion oil, egg yolk, and fresh horseradish.
Talking about wild things, our wild Hebridean halibutis also back this week, served with a delicate but flavour forward smoked confit garlic sauce. We sold out on Saturday, so we’re doing everything we can to get more for this week.
All of these land on the menu from Tuesday — don’t forget, we’re now open six days a week.
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
Red leg partridge
Milk bomb