15 Sep On the menu this week.
I’m really leaning into the season with more Autumnal menu changes for this week.
We have salt aged some Yorkshire ducks, which will now appear on the small, large and tasting plates. The legs are confit slowly in duck fat with anise, juniper and mandarin zest; the breast is roasted and glazed with burnt honey and the ‘leftovers’ are becoming a rich duck hash.
The first of the season’s Jerusalem artichokes are in, so we’re roasting them until sweet and nutty, crisping the skins, and serving with hazelnuts and malt butter.
Our wild Hebridean halibut is still on the menu this week — worth a visit just to taste how incredible this fish is.
Pudding wise, I tested a deep filled custard and almond tart last weekend that sold out in no time, so of course this week, I’ll be baking a few more. It’ll be on the menu with some cinnamon and vanilla caramel.
OYSTERS.
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy granita, lemon verbena// 4 each
ROASTED // Chicken fat, Allepo pepper // Beef fat, horseradish // Herb butter // 5 each
SMALL PLATES.
Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 14 //White crab Kyiv 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 // Crispy lobster claws 16 // Lobster tail 30
LARGE PLATES.
Côte de boeuf 75 // Porterhouse pork chop 37 // Halibut 37 // Confit duck leg 28 // Roasted artichokes, hazelnuts 24 // Lobster 46
Our set menu this week:
Confit onions
Crab kaffir
Venison tartare
Celeriac, apples
Halibut, confit garlic
Red leg partridge
Milk bomb