Sourdough, cultured butter, Maldon
Chef's pickVegetarian
Loaf baked at 6am from a fifteen-year-old starter. Salted Devon butter, flake salt.
€6
280 kcal
For the Table
To begin. Bread, oil, a few small things to share while you decide.
Castelvetrano olives, lemon, fennel
VeganGluten Free
Bright green Sicilian olives, warmed gently in olive oil with lemon zest and fennel seed.
€5
140 kcal
Whipped cod's roe, sourdough crisps
Smoked cod's roe whipped with olive oil and lemon. Thin sourdough crisps to scoop.
€9
310 kcal
Padrón peppers, sea salt
VeganGluten Free
Blistered hot in the pan, ten minutes from market. One in ten will fight back.
€7
95 kcal
Marinated anchovies, sourdough toast*
Cantabrian anchovies in oil and vinegar, with garlic-rubbed toast.
€8.50
Can be made without Sourdough toast
220 kcal
Starters
Small plates designed to wake the palate. Most pair beautifully with a glass of something dry and cold.
Hand-dived scallops, cauliflower, jamón ibérico
Chef's pick
Three Orkney scallops, seared hard. Cauliflower purée, crisp jamón, brown butter and capers.
€24
Pairs with: Chablis Premier Cru, Vaillons 2021
312 kcal
Beef tartare, smoked egg yolk, sourdough*
Hand-cut Hereford fillet, cornichons, shallot, smoked yolk grated over. Charred sourdough on the side.
€18
Can be made without Sourdough
Pairs with: Côtes du Rhône Villages
410 kcal
Burrata, heritage tomato, Calabrian chilli oil*
Vegetarian
Pugliese burrata torn at the table. Tomatoes from the Sussex glasshouse, basil, sourdough crumbs.
€16
Can be made without Sourdough crumbs
380 kcal
Crispy duck salad, plum, cashew, sesame
New
Confit Gressingham leg, shredded and fried. Sour plum dressing, watercress, toasted cashews.
€17
425 kcal
Roast beetroot, whipped goat curd, hazelnut*
VegetarianGluten Free
Tunworth-style goat curd, roasted Cheltenham beets, candied hazelnuts, sherry vinegar.
€14
Can be made without Hazelnuts
295 kcal
Cornish crab, brown bread, lemon
Picked white crab from Cornwall, mayonnaise bound, with brown crab on toasted soda bread.
+1
€22340 kcal
Mains
From land and sea. Cooked properly, plated honestly.
Slow-braised featherblade, bone marrow crumb
Chef's pick
Twelve-hour braised featherblade in red wine. Pommes purée, charred shallot, bone marrow crust.
€34
Pairs with: Châteauneuf-du-Pape, Domaine du Pegau
720 kcal
Whole Dover sole, brown shrimp, capers
On the bone, grilled with brown butter. Brown shrimp, capers, parsley, lemon.
€48
Pairs with: Sancerre, Domaine Vacheron
540 kcal
Roast chicken for two, bread sauce, gravy*
Free-range Gloucestershire bird, cooked over coals. Bread sauce, roasting juices, watercress.
€42
Can be made without Bread sauce
880 kcal
Aubergine parmigiana, basil, aged pecorino
VegetarianGluten Free
Layers of grilled aubergine, San Marzano tomato, mozzarella di bufala. Crisp top of pecorino.
€24
610 kcal
Roast cauliflower steak, almond cream, raisin*
VeganGluten FreeNew
Whole cauliflower roasted golden. Almond and saffron cream, golden raisin, brown butter solids.
€22
Can be made without Almond cream
480 kcal
Hand-rolled tagliatelle, wild mushroom, parmesan
Vegetarian
Egg pasta from the morning shift. Trompette and chestnut mushrooms in cream and thyme.
€26
590 kcal
Desserts
End sweetly, end small.
Dark chocolate cremeux, hazelnut, sea salt
Chef's pickVegetarian
Single-origin Madagascan cremeux, candied hazelnut praline, fleur de sel.
€11
510 kcal
Affogato, espresso, vanilla
VegetarianGluten Free
A scoop of Madagascan vanilla bean ice cream, drowned in fresh espresso.
€8
220 kcal
Pear poached in red wine, mascarpone
VegetarianGluten Free
Comice pear poached slowly in spiced Valpolicella. Mascarpone whipped with vanilla.
€10
Pairs with: Recioto della Valpolicella
280 kcal