The Working Lunch £35 - 3 Courses

Grilled sardines, salsa rossa with soft herbs.
Tempura of young courgette flowers filled with fresh ricotta, green sauce.
Country terrine of chicken and pork, toasted sourdough.
 
Grilled quail lacquered with sweet spice, English sweetcorn, freekeh wheat, heritage carrots.
Fillet of cod, late summer vegetables Provençal style.
Ricotta dumplings ‘Gnudi’, spiced tomato vinaigrette, side salad of fennel and wild herbs.
 
Late summer peaches, tapioca, vanilla and coconut.
Clementine sorbet.
Today’s cheese.