Dinner Menu
First Course
Vegetable Salad £ 14.50
Garden Herbs and Sorrel Emulsion
Braised Ox Tongue £15.00
Horseradish, Pickled Oysters, Cucumber Dressing and Dill
Mackerel, Asparagus and Gooseberry £15.50
Crab and Maple Tuille
Oak Smoked Eel £ 14.50
Forced Rhubarb, Potato, Chorizo and Clamped Carrots
Garden Pea Soup £ 13.50
Coconut, Lime and Pea Shoots
Main Course
Tim Oliver’s Belted Galloway Beef Fillet £ 35.00
Wild Garlic, Roast Onion and Crispy Bone Marrow
Line-caught Wild Sea Bass £ 27.00
Morels, Sea Beet and Sea Kale
North Sea Halibut £ 25.00
Ken Holland's Young Turnips and Carrots, Lemon Marmalade and Sesame Seeds
Roast Venison Loin £ 29.00
Pancetta, Celeriac and Black Garlic
Pecorino Mille-feuille £19.50
Carrot and Lavender Purée and St George Mushrooms
A discretionary 10% service charge is added to all food and beverage
Due to the presence of nuts in some of our dishes, we cannot guarantee the absence of nut traces in our menu. Please ask about any other special dietary requirements
