À la carte, 20th May

Starter
Velouté of new season garlic, fresh ricotta cheese dumpling. £8
Spring salad of Italian tomatoes, cucumber and herbs with sweet Indian spice. £11
English Wye valley asparagus, crisp boneless chicken wings, crushed poached eggs. £14
Sicilian Marinda tomato, burrata mozzarella and herb vinaigrette. £11
Hand chopped beef tartare, Maldon oyster mayo. £16
Devon crab, turnip and sea herb salad, cox apple jelly. £15
Grilled Galician octopus, fondant potato, sweet peppers and parsley salad, aïoli. £16
 
Main
Roast duck (Goosnargh), lacquered with London wild honey and sweet spice. £29pp for 2
Grilled Seabass, white asparagus, Romane courgette purée, Jersey royal potatoes. £29
Welsh Elwy valley leg of lamb, young artichokes, tomatoes and fresh sheep’s ricotta. £29
Fillet of cod, chopped Cornish mussels, purple sprouting broccoli, bottarga, light curry velouté. £28
Grilled piece of beef, roast carrots, wild mushroom tart, bonemarrow hollandaise. £29
Baked aubergine Iranian style, herb salad, fermented whey. £18
 
British and French artisanal seasonal cheese. £14
 
Warm black cherry tart - serves 2, 3 or 4. £20 (please allow 15 mins)
Strawberries – French wild and Gariguette, lemon curd. £11– (12 mins)
Valrhona chocolate tart, banana ice cream. £9
Savarin of raspberries, elderflower and candied cashews. £9
Wild honey ice cream with crushed honeycomb. £8