The Weekend Lunch menu - £35, 3 Courses

Grilled Galician octopus, fondant potato, sweet peppers and parsley salad, aïoli.
Fresh ricotta and organic spinach gnudi, wilted garlic leaves.
Sicilian Marinda tomato, burrata mozzarella and herb vinaigrette.
Devon crab, turnip and sea herb salad, cox apple jelly. (£6 Supplement)
Country terrine of chicken livers and pork, spring leaves.
French veal ragu, hand cut macaroni, parsley and Parmesan.
Slow cooked Goosnargh duck, lacquered with London wild honey and sweet spice.
Grilled piece of beef, wild mushroom tart, bone marrow hollandaise. (£6 Supplement)
Fillet of cod, chopped Cornish mussels, purple sprouting broccoli, bottarga, light curry velouté.
Breast of Welsh lamb, crisp Anna potatoes, caramelised cauliflower.
Cornish skate, organic spinach, Jersey royal potatoes, caper and golden sultana vinaigrette.
Iranian style aubergine, herb salad, fermented whey.
British and French artisanal seasonal cheese. (£10 supplement)
Strawberries (Gariguette) and lemon curd, warm lemon Madeleine cakes - (12 mins)
Warm chocolate mousse, banana ice cream, banana bread.
Soft meringue with crushed praline, caramelised apples.
Salad of blood oranges, orange sorbet, Breton biscuit.
Wild honey ice cream, honeycomb.