À la carte, 16th March

Starter
Late winter beetroot salad, green vegetable vinaigrette. £9
Asparagus ‘Early spring’, crisp boneless chicken wings, crushed poached egg vinaigrette. £13
Winter Marinda tomato, burrata mozzarella and herb vinaigrette. £9
Venison ragu, fresh hand cut macaroni, Parmesan, olive oil. £13
Grilled Octopus, potato, parsley and aïoli. £16
Devon white and brown crab, apple and celeriac salad, cox’s apple jelly. £15
 
Main
Duck (Goosnargh), lacquered with London wild honey and sweet spice. £28pp for 2
Slow cooked shoulder of Welsh lamb, crisp Anna potatoes, Italian greens. £26
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
Fresh ricotta and organic spinach gnudi, wilted garlic leaves. £18
 
British and French artisanal seasonal cheese. £14
 
Warm caramelised apple, banana ice cream, Breton shortbread biscuit. £7
Blood oranges and Yorkshire rhubarb, blood orange sorbet.. £9
Wild honey ice cream with crushed honeycomb. £8
Warm Valrhona chocolate tart, banana ice cream. £9