Working with farmers, growers and suppliers who are uncompromising in their ethos for sustainable, delicious and high quality produce enables us to truly celebrate cooking without borders. Our seasonally changing menu is also our most adaptable.
Sample Winter Menu
Includes homemade bread & petit-fours
STARTERS
Beetroot, pine nuts, 25 yr Pedro Ximinez balsamic, Galotyri sheep’s cheese, magnolia mustard
Roasted squash, pumpkin seed & cacao sauce, crispy leeks, sage, radicchio, mango vinegar
Tartare of sea bass, taramasalata, coconut sauce, pickled sea weed & toasted lentils
MAINS
Steamed ginger cod, smoked aubergine, crushed potatoes, coconut-lemongrass sauce, herb salad
Clove-smoked rump of lamb, curried lamb cigar, pickled celeriac, sweetcorn puree, date & sour cherry sauce
Grass-fed beef sirloin, Kampot pepper, confit potato, green beans, bone marrow sauce
Breast of organic chicken, kimchi brown rice, pickled vegetables, roast chicken sauce
DESSERT
Sesame, honey & almond tart, cardamom and orange blossom cream
Mayan-spiced chocolate & patchouli ganache, ginger crumble, olive oil ice cream
Yoghurt & nutmeg cheesecake, roast plum, frankincense ice cream
*All dishes can be adapted for dietary requirements, including vegetarian and vegans.