For the table: Petit Lucques olives or Spiced cashew nuts
or Radishes and sea salt or Padron peppers   5

For 2 to share: 50g Cornish salted Baeri caviar, blinis, chives and crème fraiche  125

First Courses

Violina pumpkin and shallot soup with chestnuts, chives and breadstick  16

Seared artichokes from Puglia with shaved Parmesan and pea leaves  29.5

Tagliolini, fresh pasta with Scottish lobster, chilli, watercress and Clarke’s olio  33.5

Tuna served raw with bottarga, lime, artichokes and carta di musica  29

Yorkshire grouse salad with blackberries, beetroot and toasted cobnuts  28

Main Courses

Seared Cornish brill fillet with sauce of dill and Prosecco;
steamed carrots, romanesco, green beans and new potatoes  42.5

Rhug Estate lamb roasted with mint and shallots;
courgettes, leaf spinach and potato dauphinoise  45

Roasted Welsh deer loin with thyme and quince;
baked Delica pumpkin, cavolo nero and seared polenta  43

Correze veal chop char grilled with rosemary and padron peppers;
bitter leaves and roasted charlotte potatoes  51.5

Sides:   Steamed leaf spinach or Hand-cut chips  7  or Zucchini fritti  9

Cheeses

Gorwydd Caerphilly, cow from Wales, Ticklemore, goat from Devon and
St James, sheep from Cumbria with oatmeal biscuits, fresh walnuts and apple  20

Desserts

Glass of vin d’orange with 2 almond-candied peel calissons   10

Plate of purple figs, miyagawa and muscat grapes  15

Vanilla panna cotta, blackberries, quince syrup and ginger biscuit

Dark chocolate roulade with raspberry sauce and caramelised almonds

10 each

Home made ice creams and sorbets – 2 scoops with vanilla shortbread

Dark chocolate or Rum-raisin or Quince ice creams   

Blackberry or Conference pear sorbets

12 each

Affogato – 2 scoops vanilla ice cream with espresso 13