For the table: Spiced cashew nuts or Petit Lucques olives
or Padron peppers or Rice crisps or Radishes with sea salt  8

50/125g  Baerii Caviar, warm buckwheat blinis, crème fraiche, chives  157 /257

First Courses

Chilled pea, shallot and celery soup with chives and breadstick  18

Burrata with apricot, peach, pistachio nuts and balsamic dressing  29

Salad of red and yellow heritage tomatoes with basil and fava beans  27

Tonarelli pasta with basil-pinenut pesto, potato and green beans  29

Cornish crab, mayonnaise, carosello cucumber, pea leaves, rye toast  41.5

Culaccia di Parma with buffalo mozzarella and Sunsweet melon 25.5

Main Courses

Wild Cornish sea bass, datterini, red peppers, taggiasche olives;
grilled pale aubergine, curly kale and herbed fregola  49.5

Breast of free-range chicken with summer truffle;
spring greens, fennel and potato galette  45

Devon duck breast roasted with thyme and apricot;
carrot, Tropea onion and borlotti beans  52

Correze veal chop with rosemary and padron peppers;  
roasted potatoes and bitter leaves  60

Sides: Hand-cut chips or Steamed spring greens  8

Cheeses

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

Desserts

Bowl of Kent cherries, raspberries and strawberries  19.5

Peche Melba, vanilla ice cream, raspberry sauce  15

Apricot and almond tart, peach sauce and vanilla cream  10

Vanilla panna cotta with poached gooseberries, shortbread  10

Glass of our Vin d’orange with 2 home made calissons  21

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

Raspberry or Bitter chocolate or Earl-grey and almond ice creams

White peach or Apricot or Strawberry sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14