Sample Private Dining Menus

Smoked Eel, Pickled Delica Pumpkin, Horseradish

Honey Glaze, Heritage Carrots, Tuna Bottarga

White Chocolate, Tonka Bean, Fig Leaves Ice Cream

Popcorn Crumb, Piment d’espelette, Banyuls Caramel, Sollies Fig

Salsify, Charred Leeks, Clams Veloute

Squash, Piedmonte Hazelnut, Clementine

Dashi “Beurre Blanc”, Braised Fennel

Cured Ox Tongue, Grelot Onion, Fondant Cep, BBQ Sauce

Calvados Caramel & Normandie Crème Fraîche

Our Head Sommelier, Stephen Nisbet is happy to recommend wines to accompany your chosen menu selection.

Please select one set menu from the choices above for your entire party.

Dietary requirements and allergies will be catered for separately.

The menu is subject to change, based upon seasonality and availability of produce
VAT is included at the current rate.
15% discretionary service will be added to your bill.

quinoa, plankton, sundried tomato

watermelon, crab emulsion, water kimchi, nettle oil

candied orange, Campari bitter, cocoa soil

squid ink, Borlotti bean en casserole, saffron foam, samphire

Bayonne ham, “aubergine parmigiana”, wild rocket

preserved lemon & black truffle

cherry, Ariaga dark chocolate, green shiso

Calvados caramel & crème fraîche

Gariguette strawberry, vodka, ginger

Dietary requirements and allergies will be catered for separately.

The menu is subject to change, based upon seasonality and availability of produce
VAT is included at the current rate
16% discretionary service will be added to your bill