For the table: Spiced cashew nuts or Nocellara olives
 or Radishes and sea salt  or Potato crisps 6 or Padron peppers  9

50g Exmoor Caviar Co – Baerii caviar, buckwheat blinis, crème fraiche, chives  125

First Courses

Soup of peas, mint and leeks with chives and seeded breadstick  20

Burrata, blood orange, escarole, hazelnuts and garden rocket  27

Seared purple artichokes with Pecorino and grumolo leaves  33.5

Tagliatelle with morel mushrooms, salted ricotta, black truffle  36.5

Cornish lobster, lemon mayonnaise, treviso, puntarelle and rye toast  41

Main Courses

Roasted Icelandic halibut with shallots, capers and lemon;
carrots, agretti, romanesco and new potatoes  45

Free range chicken breast roasted with black winter truffle;
curly kale, celeriac and potato dauphinoise  46.5

For 2 to share: Leg of spring lamb with mint and shallots;
first of the season peas, cavolo nero and morels  120

Grilled Correze veal chop with padron peppers and rosemary;
bitter leaves and roasted potatoes  59.5

Sides: Hand cut chips or Steamed curly kale  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, quince paste, apple 22

Desserts

Bowl of sliced mango, passion fruit and lime  15

Orange-almond cake with spring rhubarb and crème fraiche  10

Dark chocolate mousse tart, chestnut ice cream, chocolate sauce  10

Glass of Secret de Chateau Biac, 2 Sicilian lemon calissons  15

Home made ice creams and sorbets – 2 scoops with Viennese biscuit  16

Bitter chocolate or Hazelnut or Rhubarb ripple or Salted caramel ice creams

Blood orange or Mango-passion fruit sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with limoncello  14