À la carte, 23rd February

Starter
Partridge and Foie gras ‘boudin blanc’, buckwheat, pickled quince. £16
Grilled Octopus, potato, parsley and aïoli. £16
Winter broth of curly kale, sweet onion, artichoke, lemon and raw cream. £8
Burrata ‘Mozzarella’, poached and raw Brogdale pears, candied walnut dukkah. £13
Hand chopped beef tartare, Maldon oyster mayo. £15
Devon white and brown crab, apple and celeriac salad, cox’s apple jelly. £15
 
Main
Roast duck (Goosnargh), lacquered with London wild honey and sweet spice. £28pp for 2
Haunch of venison, wild mushroom and game tart, lightly smoked beetroot purée. £27
Grilled piece of beef, salsify glazed with Vacherin mont d'or cheese, watercress. £29
Fillet of cod, chopped Cornish mussels, tender stem broccoli, bottarga, light curry velouté. £28
Grilled stone bass, pink fir potatoes, Cévennes onions, tempura of monk’s beard, blood orange. £26
Crushed Italian pumpkin, burrata, curly kale, Parmesan. £18
 
British and French artisanal seasonal cheese. £14
 
Classic English treacle tart, crème fraiche. £6
Blood oranges and Yorkshire rhubarb, blood orange sorbet, Brittany shortbread biscuit. £9
Lemon curd, warm Madeleine, soft and crisp meringue. £8
Wild honey ice cream with crushed honeycomb. £8
Warm Valrhona chocolate tart, banana ice cream. £9