Our a la carte menu is served Monday to Saturday evenings.
Rapeseed focaccia & beef fat butter 4.00
Roasted leeks, hazelnuts & winter leaves (ve) 7.00
Celeriac & barley miso bavarois, shiitake mushrooms, truffle 8.00
Buttermilk fried sweetbread Caesar salad 8.50
Raw mackerel, coal roasted kohlrabi & winter savoury 8.50
Parsnip gnocchi, parmesan cream & smoked mushroom (v) 16.50
Pork belly, burnt apple purée & black pudding sauce 18.00
Roast duck, burnt hispi purée, duck offal kebab & pickled walnut 18.00
Slow cooked hake, roasted pumpkin puree, baby onions, sage & winter leaves 19.00
21-day dry aged Gloucester porkchop, burnt apple purée & black pudding sauce 30.00
Cuts are butchered on site daily. Please see menu on arrival.
Grilled house salad, pickles & herbs 4.50
Coal baked beetroot, creme fresh & tarragon 5.00
Bone marrow mash 6.00
Roasted apple, hazelnut & thyme mille-feuille & vanilla ice cream 7.00
Smoked apple crumble, almond & custard 7.00
Stout & date pudding, vanilla ice cream, salted caramel 7.00
Smoked chocolate & yuzu delice, miso caramel & peanut ice cream 8.00
Neal’s Yard cheese, spelt cracker & chutney 9.00
Fay Maschler, Evening Standard.
