The Weekend Lunch menu - £35, 3 Courses

Salad of tomatoes, cucumber and herbs with sweet Indian spice.
Country terrine of chicken livers and pork, late summer leaves.
Burrata mozzarella, Provencal black figs, sweet spices.
Salad of Devonshire crab, cucumber, peas and herbs. (supplement £6)
Parsley soup, soft poached egg, crisp black pudding.
Veal and ricotta ‘burger’, salad of herbs and wild mushrooms.
Lamb breast, green flat beans, girolle wild mushrooms.
Slow cooked rabbit, carrots cooked in salty butter, Italians greens.
Fillet of cod, chopped Cornish mussels, late summer greens, light curry veloute.
Slow cooked Goosnargh duck leg, lacquered with London wild honey and sweet spices.
Grilled seabass, Italian courgettes, white beans, fennel and lemon. (supplement £8)
Baked aubergine Iranian style, herb salad, fermented whey.
British and French artisanal seasonal cheese. (£10 supplement)
Glazed lemon tart, blackberries and pine nuts.
Valrhona chocolate tart, banana ice cream.
Scottish raspberries, rum soaked brioche (Savarin), crème patisserie, candied cashews.
Wild honey ice cream with crushed honeycomb.
Conference pear sorbet, new season walnuts.