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carpaccio with pickled white radish, seared and marinated with black sesame seeds, soy dressing
with marinated avocado, confit tomatoes and a black olive tapenade
with vegetables ‘à la grecque’, grain mustard vinaigrette
with ricotta and pine nuts, pickled baby shallots, watercress purée
with macerated cherries, pickled ginger, cauliflower and almond cream (Price: £5.00 supplement)
with a warm salad of cucumber and black olives, tomato butter sauce
with crushed Jersey Royal potatoes, braised salsify, asparagus, red wine shallot sauce
with roasted duck foie gras, caramelised apples, spring onions and spiced aubergine caviar
with spring white truffle, herb gnocchi, sautéed morels, sherry jus
with sautéed ox tongue, creamed polenta, baby artichokes, red pepper piperade
with spring vegetables, lettuce farci, light truffle bouillon
with Gariguette strawberries, ginger mousse, crème fraîche and vanilla sorbet
with cardamom, vanilla ice cream (for two)
| (should you wish to have cheese as an additional course, there will be an Price: £8.00 supplement)
with poached duck egg and potato salad
with pickled cucumber, horseradish crème fraîche, charlotte potato crisps
with macerated nectarines, runner beans, hazelnut dressing
with almonds, tenderstem broccoli, parsley pappardelle and lemon butter sauce
with spring onion, Jersey Royal potato and crispy bacon salad, shallot vinaigrette
with ginger ice cream
with Sauternes and camomile, toasted brioche
with crystallised walnuts, parsnip purée, black cabbage and thyme roasted sweetbreads
with a coconut tuile and passion fruit glaze
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