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

50g Baerii Caviar, buckwheat blinis, crème fraiche, chives  157

First Courses 

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

Burrata with white peach, landcress, pistachio nuts, balsamic  29

Heritage tomatoes with Clarke’s Olio, fava beans and basil  25

Cornish crab, mayonnaise, Sunsweet melon, pea leaves, rye toast  41.5

Irish beef, raw with mustard dressing, Parmesan and watercress  29.5

Sally’s Lunch Menu – 45

Culaccia di Parma with buffalo mozzarella and landcress
Cornish skate wing with capers, lemon and shallots;
carrots, curly kale and Jersey Royals
Sicilian lemon tart, peach sauce and vanilla cream 

Main Courses

Roasted Scottish cod, datterini, red pepper and capers;
seared pale aubergine, curly kale and fregola  42

Free range chicken breast filled and roasted with summer truffle;
spring greens, Tropea onion and borlotti beans  44

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

Sides: Hand cut potato chips or Steamed spring greens   8

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  19.5

Desserts

Bowl of Kent cherries, raspberries and strawberries  19.5

Peche Melba, vanilla ice cream, raspberry sauce, shortbread  10

Dark chocolate souffle cake, cherries and crème fraiche  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-almond ice creams

Apricot or Strawberry sorbets

Affogato – A scoop of vanilla ice cream with espresso  14

A scoop of vanilla ice cream with Frangelico  14