Duck & date consommé, beetroot & foie grasMain CoursesBraised turbot, lobster mousseline,celeriac écrasée, trompette & light shellfish jusSouth Coast John Dory, orange braised endive, cauliflower purée,curry oil & golden raisinsPithivier of farmhouse goat’s cheese, swiss chard, tomato & black olive dressingChateaubriand of Scotch beef, pommes fondant, cipollini onions& Madeira jus, for two persons (supplement £10)
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.For our guests with dietary requirements or food allergies please ask for the manager who will advise on the ingredients used within thismenu.
Menu du Jour
Tortellini of pumpkin, chestnut & aged parmesanCured Loch Duart salmon, Cornish crab, avocado cream & lemon dressingChestnut velouté, celeriac, cardamom & mushroom brioche-“Pot au feu” of corn-fed chickenRoasted seabream, crab & spring onion pomme écrasée,brown shrimps & chive beurre blancPumpkin risotto, sage & mozzarella-Mascarpone cheesecake, blood orange jellyHot chocolate fondant, salted caramel, praline ice cream & hazelnutSelection of seasonal cheese2 courses at £19.503 courses at £253 courses, half a bottle of wine, water and coffee at £39.50
Head Chef André Garrett MCA
Price includes VAT; a discretionary service charge of 12.5% will be added to your bill.For our guests with dietary requirements or food allergies please ask for the managerwho will advise on the ingredients used within this menu