For the table: Spiced cashew nuts or Padron peppers or Picholine olives or Radishes with sea salt 6

First Courses 

Chilled soup of sweetcorn and shallots with chives and seeded breadstick  13

Seared purple artichokes with Parmesan, pea leaves and Clarke’s Olio  26

Scottish lobster, Vesuvio tomato, lemon mayonnaise, land cress and fennel  37

Cornish black bream served raw with lime, radishes, carosello and bottarga  23

Sally’s Lunch Menu – 38

Salad of ricotta with golden beetroot and carrots,
bitter leaves and balsamic dressing

Slow cooked Devon duck with Sheila’s apple and sage;
steamed curly kale and herbed spelt

Floating Island Рginger cr̬me Anglaise and apricot sauce

Main Courses

Cornish monkfish fillet with lemon, black olives and red peppers;
seared courgette and coco blanc beans  39.5

Roasted loin of Scottish fallow deer with thyme and blackberries;
beetroot, spring greens and potato ‘mash’  44

Grilled Correze veal chop, padron peppers and Sheila’s rosemary;
bitter leaves and roasted potatoes  55

Side: Hand cut chips or Steamed spinach  7

Cheeses

Selection of British and Irish cheeses
served with oatmeal biscuits, chutney and celery  18

Desserts

Glass of Vin d’orange with pistachio-hazelnut nougat & almond calisson  16

Bowl of French purple figs, Muscat and Centennial grapes  15

Apple and blackcurrant polenta crumble with vanilla cream  10

Vin d’orange zabaglione cake with greengages and blackberries  10

Home made ice creams and sorbets – 2 scoops with Viennese biscuit  14

Dark chocolate or Caramelised hazelnut or Raspberry ice creams

 Apricot or Damson or White peach sorbets

Affogato – scoop of vanilla ice cream with espresso  12