The Early and Late Supper - 19th May

3 courses | £35.00 Monday - Friday (6pm - 7pm and 9.30pm - 10.30pm)
Sicilian Marinda tomato, burrata mozzarella and herb vinaigrette.
Country terrine of chicken livers and pork, spring leaves.
Seabass ceviche, pickled cucumber, coriander and lime.
Slow cooked Welsh lamb, fresh herb gnocchi, peas, ricotta.
Cod fillet, warm salad of octopus, Marinda tomatoes and chickpeas.
Baked aubergine Iranian style, herb salad, fermented whey.
Cold chocolate fondant, banana ice cream.
Today’s cheese – Pont L’Eveque.
Coffee, cannelé and chocolates.