Medlar

Aged Comté gougères GBP 1.50

Crab Raviolo

with samphire, brown shrimps, fondue of leeks and bisque sauce

Thinly sliced roast pork loin

with celeriac remoulade, salsa verde, crackling and tardivo

Parsley root soup

with sautéed lamb sweetbreads, curry oil, parsley and aged Comté gougères

Sea trout tartare

with blood orange, radish, shaved fennel and cucumber

Tempura baby violet artichokes

with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco

Slow cooked Poitou rabbit

with crisp hen's egg, Autumn truffle, carrot and dandelion

Duck Egg Tart

with red wine sauce, turnip purée, lardons and sautéed duck heart

Under Blade Fillet

with café de paris snails, stuffed portobello, shallot purée and béarnaise

Wild Cornish brill

with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi

Roast guinea fowl

with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks

Chargrilled calf's liver

with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel

Roast Barbary duck breast and confit leg

with braised red cabbage, chestnuts, salsify and pear

Roast Newlyn cod

with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata

Sauteed gnocchi

with king oyster mushroom, charred corn, grelot onion, pumpkin seeds and pecorino

Cheese

+£8.50 instead of dessert or £20 as an extra course

Banoffee tartlet

with white chocolate and pistachio

Warm Chocolate Mousse and Salted Caramel Tartlet

with milk ice cream and candied pecans

Vanilla and cinnamon ice cream

with pinenut brittle and financiers

Blood orange sorbet

with blood orange crisps and freshly baked madeleines

Crème Brûlée

Forced English rhubarb cheesecake

with oat crumble and buckler sorrel

Triple Cooked Chips and BéarnaiseGBP 5.00