This menu draws inspiration from a diverse range of cuisines, from French and Italian to Spanish, North African, and Levantine influences— It is a tapestry of Mediterranean cooking.
Starters
Hispi CabbageGBP 10.00
roasted and spiced cabbage served with a pepper and almond sauce, topped with wild mushrooms VG GF
Harlequin SquashGBP 10.00
roasted squash filled with a creamy whipped goat's cheese and tomato gel, topped with a shard of Grana Padano VG GF
Slow Roasted Pork BellyGBP 15.00
with courgette veloutée, sweetcorn purée, roasted carrot, pickled shallots and veal jus
Seared ScallopsGBP 15.00
with celeriac purée, crispy bacon and apple vinaigrette
Mains
Oyster MushroomGBP 16.00
baby spinach, charred courgette and sun-dried tomatoes served on a truffle pea purée
Homemade CannelloniGBP 20.00
filled with baby spinach and ricotta, spicy prawns and a smooth tomato sauce
Chicken SupremeGBP 20.00
fondant potato, oyster mushrooms, sweet and sour courgette served with a shallot purée
Sea Bream FilletGBP 25.00
pan-fried, on a base of creamy stewed vegetables and bacon, with a caper and herb salsa
Beef Short RibsGBP 32.00
braised in red wine, with lemon and Grana Padano mashed potatoes, silverskin onions, onion and pepper purée and silky beef jus
Sides
Dauphinoise PotatoGBP 5.00
with Montgomery cheddar sauce, charred white endive and crunchy capers
Steamed GreensGBP 5.00
tenderstem broccoli or french fine beans sautéed in butter
Truffle mashed potatoGBP 5.00
mashed potatoes with grana padano, topped with black truffle oil
Puddings
Crème brûléeGBP 9.00
topped with fresh mixed berries and homemade quince jelly
Apple CrumbleGBP 9.00
spiced apples, homemade crumble and crème anglaise
Chocolate coconut fudgeGBP 9.00
with poached plums and sweet cashew cream
Aperitifs
Negroni 13GBP 13.00
Paper Plane 13GBP 13.00
Kir Imperial 14GBP 14.00
Digestifs
Graham's Fine Tawny 7GBP 7.00
Sanchez Romate Fino 7.5GBP 7.50
Chateau Jany Sauternes 9GBP 9.00
