Rabot

Starters

• Salmon, Avocado & Watermelon TartareGBP 12.00

  Tender Scottish salmon marinated in lychee-like cacao pulp. Market avocado and watermelon with crunchy ground cacao nibs. Cooling cacao pulp sorbet. Zesty, refreshing, unexpected. (248kcal)

• Cacao GazpachoGBP 9.00

  Fragrant tomato, red onion and garlic gazpacho, smoothed with cacao pulp and steeped overnight to intensify the flavours. Poured over cacao pulp sorbet for added refreshment. Cacao nib oil for texture and subtle savoury spice. (83kcal)

• Hereford Beef Yorkshire Pudding**GBP 10.00

  A starter that boasts a roast. Yorkshire pudding on a velvety cacao-red wine reduction, filled with creamy white chocolate mash. 24-hour cacao nib marinated, grass-fed Hereford beef flank, seared rare for exceptional flavour. (402kcal)

• Season Asparagus & MushroomsGBP 9.50

  Fresh British asparagus tips and wild mushrooms, picked by our neighbours. Pan-seared in cacao butter for tenderness and served atop creamy cacao-celeriac purée. Earthy and umami notes abound. (85kcal)

• Rabot Breadbasket***GBP 6.50

  Market focaccia, baked next door. Delicately toasted for crunch, with velvety chocolate balsamic reduction, bright, herby cacao pesto and silky nib butter. Made to share. (85kcal)

• British Goat's Cheese & BeetrootGBP 10.00

  Tart British goat's cheese, whipped smooth with delicate, lychee-like cacao pulp and coated in fresh herbs and subtly nutty cacao nibs. Caramelised figs for sweetness. Market sourdough for crunch. Creamy butternut purée. A lighter starter. (233kcal)

• Sea Bass CevicheGBP 10.00

  Buttery, subtly sweet sea bass, sliced to order then marinaded in lemon, lime, orange, mint and delicate cacao pulp for the freshest expression of flavour. Topped with caramelised oranges and celeriac pickled in Cabernet Sauvignon. (237kcal)

• Pulled Pork PitonGBP 10.00

  Tender, slow-cooked pulled pork with a crisp breadcrumb and cacao nib coating. Shaped after the two sea mountains that overlook our island hideaway and cacao farm in Saint Lucia. (471kcal)

• Citrus King ScallopsGBP 14.00

  Creamy king scallops, flash-seared and served on the shell with light-as-air orange foam for a whisper of citrus sweetness. Comforting celeriac-cacao butter purée. Blanched samphire for saltiness, cacao nibs for depth. (407kcal)

• Sharing Platter**GBP 24.00

  Pulled Pork Piton, Sea Bass Ceviche, British Goat's Cheese & Beetroot. (499 cal per 1/2)

Mains

• Beet Wellington***GBP 19.00

  Beet not beef. Borough beetroot marinated in cacao nibs, pomegranate molasses and apple. Baked with mushroom, spinach and cacao nib duxelles in puff pastry. Market baby vegetables and cashew cream. (317kcal)

• Seafood Cacao Bouillabaisse**GBP 23.50

  We spend hours making the silken broth for our much-loved bouillabaisse. It bubbles slowly, brimming with cacao nibs, fresh tomatoes, herbs and fennel. We spike it with cayenne and saffron before adding the freshest fish and shellfish. We use only line-caught, sustainable fish, never farmed. (397kcal)

• Salt Marsh Lamb***GBP 28.00

  Purebred Romney loin, marinated for 24 hours in cacao nibs then slow-cooked to pink perfection. Rolled in pistachios and fresh herbs. Red wine jus. Chocolate demiglace. Mint oil. Lightly charred asparagus tips. A duo of purées: Chantenay carrot and white chocolate; green pea. (408kcal). Alcohol can be removed

• British HakeGBP 22.00

  Succulent British South Coast hake, marinated in lychee-like cacao pulp, flashseared then roasted. Mussels. Creolespiced Romanesco cauliflower. Served with unmissably smooth white chocolate and sweet potato purée, and a rich seafood bisque. (98kcal)

• British PollockGBP 23.50

  Mild yet meaty, with a satisfyingly thick flake. Marinaded in fennel and lychee-like cacao pulp, then pan-seared to seal in the succulence. Served with Market greens and a fragrant saffron consommé. Perfectly balanced; pleasingly light. (417kcal)

• Hereford Beef Chateaubriand**GBP 90.00

  Tender, grass-fed prime beef: 24-hour marinated in malty cacao nibs and served medium-rare. Comforting, creamy mac and cheese. Rich, nutty bone marrow. Chunky chips. Served with our chef's secret recipe cacao sauce and near-savoury 90% dark ganache. Dare to dip? To share: (1128kcal) per 1/2

• Slow-Cooked Hereford Beef**GBP 25.00

  Prime grass-fed featherblade, marinated in cacao nibs for 24 hours, then slow-cooked until it falls apart. Deep, rich red wine jus, enlivened with 70% dark and balsamic. Topped with confit tomatoes, oven-roasted on the vine, and crunchy fried leeks. (423kcal)

• Mac & CheeseGBP 16.50

  A national treasure on our island home of Saint Lucia. For ours we heighten the flavour with a hint of mushroom in creamy, melted mature Cheddar. Served in a puff pastry bowl, kneaded with nutty cacao nibs, and with a whirl of smoked paprika slaw. (661kcal)

• King Scallops, Clams & Sweetcorn PuréeGBP 28.00

  Tender, juicy king scallops, marinated in subtle, refreshing cacao pulp, seared to perfection and finished with a touch of cacao oil for a delicate smokiness. Subtle, buttery clams. Riot of summer vegetables. Creamy white chocolate and sweetcorn purée. Tart, fragrant yuzu gel. (172kcal)

• 12-Hour Marinated 'Bois Bandé' Chicken**GBP 20.00

  Bois Bandé (pronounced 'Bwah Bonday') rum has been loved for centuries by the local communities around our cacao farm. A riot of spice and sweetness, with notes of cinnamon, star anise and nutmeg and one special ingredient – the bark of tropical tree Richeria grandis. Unites chicken breast and sweet potato. (679kcal)

• 'Inside-Out' Aubergine CurryGBP 18.00

  Delicately spiced aubergine with fragrant coconut yoghurt inside a sundried tomato concasse. Crowned with market vegetables punctuated with amazingly thin, crisp sheets of unleavened bread. (205kcal)

• The King of BurgersGBP 17.00

  Full-flavoured, tender rump steak, chopped and seared – only a smattering of seasoning is needed. Aged Cheddar, triple-cooked chips, cacao Creole chutney, 70% dark ganache. (1268kcal). Alcohol can be removed

• Cacao Caesar SaladGBP 12.00

  Fresh, crisp Market salad layered with juicy heritage tomatoes and nibbly cacao nib croutons. Bacon for saltiness. Soft-boiled egg for richness. Creamy Caesar dressing. (806kcal)

• Superfood SaladGBP 14.00

  Fluffy, subtly nutty black, red and pearled quinoa, cooked in a zesty, malty cacaocitrus broth. Saffron-poached fennel. Pumpkin and sunflower seeds. Golden raisins. Cranberries. Cacao nibs. A new discovery with each forkful. (447kcal)

Sides

All £5.50

• Summer Greens

  From the Market to your table. Fresh, vibrant spring greens tossed in cacao oil for subtle malty notes. (61kcal)

• Caribbean Sweet Potato Wedges

  Oven-baked with cacao barbecue sauce. (420kcal) BBQ sauce (72kcal)

• Thick-Cut Chips

  With cacao ketchup. (488kcal)

• Heirloom Tomatoes & Cacao Pesto

  A riot of colour and flavour, plucked from heritage vines. Picked from our neighbour's vegetable stalls and dressed with herby cacao pesto. (637kcal)

• White Chocolate Mash

  Shouldn't work, but it does. Addictive. (248kcal)

• Sautéed Market Spinach

  With cacao nib butter. (208kcal)

Desserts

• Raspberry & Pistachio Tartlet***GBP 11.00

  Crumbly then gooey, with a rush of warm, freshly baked notes. Tangy raspberry gel and 70% dark chocolate drops in almond frangipane, with a classic crumble topping. Pistachio crumb for texture. Apricot sorbet for freshness. (826kcal)

• BAFTA Supermilk Chocolate Mousse***GBP 10.00

  A marriage of two desserts, each served at the legendary British Academy Film Awards dinner. Deep and velvety 65% Supermilk chocolate mousse and malty salted caramel ganache. Crumbly chocolate tartlet with light blueberry crémeux for refreshment. (434kcal)

• Chocolate Sticky Toffee Pudding**GBP 11.00

  Trio of light yet comforting sponges: malty, deep, not too sweet. Warm butterscotch pouring sauce. Pumpkin and almond for crunch. Fresh strawberry for contrast. Light-as-air Cocoa Whip. (1015kcal)

• The Avant Garden***GBP 11.00

  If Dalí did desserts. Punchy strawberry mousse, fromage blanc sorbet, basil gel, pistachio Brittany shortbread, orange and almond tuile, brandy snaps and white-lime curd. Served on a beautifully crisp sablé. (505kcal)

• Molten Chocolate LavaGBP 12.00

  Your cake runneth over with intense 70% dark. Served with a sesame and Nigella seed tuile and house cacao nib ice cream, gently infused over 24 hours. (712kcal)

• Mousse Seduction***GBP 11.00

  Trio of smooth, intense mousse quenelles: 65% Supermilk, 70% dark, 90% dark. Beautifully crisp sablé, nibbly pumpkin seed crumble, sticky caramelised Nigella and sesame seeds. Lose yourself. (750kcal)

• Trio of Island SorbetsGBP 8.00

  Our pièce de refreshment. Delicate cacao pulp, gently juicy guava, caramelised and roasted pineapple. Ground cacao nibs, for crunch. (186kcal)