Warm house-baked loaf with cultured butter.

A shared board of charcuterie, cheeses, olives and pickles.

Charred seasonal vegetables finished with herb oil.

Crisp sweet-potato fries, black-truffle aioli.

Hand-cut fries, black-truffle aioli.

Slow-baked aubergine, goat cheese, tomato and basil.

Carnaroli rice, coconut cream, porcini and crisp sage.

Hand-cut beef, classic garnish, sourdough crisp.

Cured mackerel, bright pistachio sauce, herbs.

Hand-cut salmon, crème fraîche, dill and citrus.

Silky liver parfait, fruit gel, toasted brioche.

Sautéed shrimp, frisée, citrus and a warm dressing.

Sliced duck, seasonal leaves, roasted fruit.

Crisp leaves, cucumber, tomato, house vinaigrette.

Velvet asparagus soup, pea shoots, olive oil.

Slow-cooked venison goulash, root vegetables.

Clear fish broth, delicate shrimp wontons, herbs.

Pheasant dumplings in a light, creamy sauce.

Porchetta-style pork neck, pearl barley, jus.

Rosé-roasted duck, pea purée, gooseberry.

Grilled steak, two textures of beetroot, truffle jus.

Braised beef neck, cabbage cream, beans, anchovy.

Beef patty, foie gras, caramelised onion jam.

Roasted halibut, brown-butter emulsion, greens.

Seared mahi-mahi, seasonal garnish, citrus.

Crisp saffron croquette, sweet shrimp, bisque.

Carnaroli rice, sautéed shrimp, parmesan cream.

Silky coconut panna cotta, lime, meringue.

Warm apple pie, vanilla ice cream, truffle caramel.

Our trompe-l'œil lemon, cheesecake dressed as fruit.