The Weekend Lunch menu - £35, 3 Courses

Crab bisque with hand picked fresh crab.
Venison ragu with hand rolled gnocchi, parsley and Parmesan.
Salad of grilled and tempura purple sprouting broccoli, caesar dressing.
Country terrine of chicken livers and pork, autumn leaves.
Burrata mozzarella, salad of endive and parsley, candied walnuts.
Grilled Galician octopus, squid ink polenta, salsa verde. (supplement £6)
Roast haunch of sika deer, sweet potato, beetroot and onion.
Fillet of cod, potato purée, autumn greens, nut brown butter with lemon and shrimps.
Roast wild duck, freekeh wheat with toasted seeds, braised red cabbage, date and tamarind.
Grilled line caught Seabass, salsify, lemon purée, herb vinaigrette. (supplement £8)
Slow cooked piece of beef, roast autumn vegetables, red wine sauce.
Fresh sheep’s ricotta ‘Gnudi’, Delica pumpkin, pears.
British and French artisanal seasonal cheese. (£10 supplement)
Traditional Paris-Brest (Choux and praline bun).
Valrhona chocolate tart, banana ice cream.
Clementine sorbet with kaki fruit (Persimmon).
Valrhona chocolate tart, banana ice cream.
Wild honey ice cream with crushed honeycomb.