For the table: Spiced cashew nuts or Lucques olives
or Cherry bell radishes with sea salt  6 or Padron peppers  9

50g Exmoor caviar – salted baerii, buckwheat blinis, chives and crème fraiche  155

First Courses

Gazpacho – chilled soup of vine tomatoes, celery and shallots with breadstick  18

Burrata with first of the purple figs, pistachio nuts and balsamic  29

Seared purple artichoke and green asparagus, shaved Parmesan, pea leaves  28

Scottish lobster, lemon mayonnaise, Vesuvio tomato, carta di musica  40

Cornish sea bass, raw with lime, bottarga, watercress and Clarke’s Olio  31

Main Courses

Fillet of Cornish turbot with datterini tomatoes, olives and basil;
seared courgette, pale aubergine and Sardinian fregola  51

French corn-fed chicken breast with sage and summer truffle;
peas, spring greens and potato galette  42

Devon duck breast roasted with thyme and cherries; 
carrots, curly kale and borlotti beans  49

Grilled Correze veal chop, rosemary and padron peppers; 
bitter leaves and roasted potatoes  58

Sides: Hand cut chips or Steamed curly kale  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  22

Desserts

Glass of our own Vin d’orange with 2 Sicilian lemon calissons  19

Bowl of French purple fig with Italian white peach  23

Sicilian lemon tart, summer berries and crème fraiche  10

Floating Island with baked apricots and toasted hazelnuts  10

Dark chocolate roulade, poached cherries and blackberries  10

Home made ice creams and sorbets – 2 scoops with fruit-nut flapjack  14

Ginger cookie-chocolate chip or Bitter chocolate or Almond ice creams

Apricot, Raspberry or White peach sorbets

Affogato – scoop of vanilla ice cream with espresso 12

A scoop of vanilla ice cream with limoncello  14