Spring

with anchovy mayonnaise, leeks and olives

with créme fraiche and nutmeg

with white polenta, rocket and chilli

with savoy cabbage, Café de Paris and swede

with créme fraîche

Housemade Blood orange Liqueur, Soda Water, Prosecco

Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar

Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange

Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter

Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter

with pomegranate, honey walnuts, goat's curd and rose harissa

with pickled pear relish

with spigarello, anchovy, deep fried capers and winter tomatoes

with sicilian mandarin, agretti, fennel and chervil

with clams, wild garlic and dried chilli

with grilled calcots, roseval potato and aioli

with red wine butter, creamed spinach and onion rings

with saffron, wild garlic, tomatoes and soft herbs

with parsnip purée and collard greens with chilli and garlic

with charred aubergine, chickpeas, salsa rossa and créme fraiche

with buttered leeks, farro, ricotta salata and crispy sage

Fern Verrow crispy potatoes with black garlic vinaigrette, sour cream and soft herbs

with Meyer lemon cream and blood oranges

with muscat cream and roasted rhubarb

with coffee ice milk

with truffle honey and carta di musica

with rye crackers and honeycomb

with anchovy mayonnaise, leeks and olives

with créme fraiche and nutmeg

with white polenta, rocket and chilli

with savoy cabbage, Café de Paris and swede

with créme fraîche

with sage butter

with green tomatoes, black olives and crispy leeks

salmon roe and carta di musica

with persimmon, young walnuts, bitter leaves and fennel oil

with truffle butter and crème fraîche

with pancetta, lemon relish and ricotta on bruschetta

with pickled aubergine, pak choi and beurre blanc

with borlotti bean gratin, spaghetti squash, chilli and marjoram

with slow cooked chard, onion rings and summer savoury hollandaise

with tomato, saffron and aïoli on bruschetta

girdles and spinach with ricotta salata

with young walnuts, buttermilk and honey dressing

with black garlic vinaigrette and sour cream

with sauce gribiche

with crème fraîche

with meringue, jersey cream and candied ginger

with chestnut cream

with muscat grapes and grissini

Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam

polenta and aioli

with carrot yoghurt

Housemade Blood orange Liqueur, Soda Water, Prosecco

Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar

Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange

Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter

Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter

with pomegranate, honey walnuts, goat's curd and rose harissa

with pickled pear relish

with spigarello, anchovy, deep fried capers and winter tomatoes

with sicilian mandarin, agretti, fennel and chervil

with clams, wild garlic and dried chilli

with grilled calcots, roseval potato and aioli

with red wine butter, creamed spinach and onion rings

with saffron, wild garlic, tomatoes and soft herbs

with parsnip purée and collard greens with chilli and garlic

with charred aubergine, chickpeas, salsa rossa and créme fraiche

with buttered leeks, farro, ricotta salata and crispy sage

Fern Verrow crispy potatoes with black garlic vinaigrette, sour cream and soft herbs

with Meyer lemon cream and blood oranges

with muscat cream and roasted rhubarb

with coffee ice milk

with truffle honey and carta di musica

with rye crackers and honeycomb

with anchovy mayonnaise, leeks and olives

with créme fraiche and nutmeg

with white polenta, rocket and chilli

with savoy cabbage, Café de Paris and swede

with créme fraîche

with sage butter

with green tomatoes, black olives and crispy leeks

salmon roe and carta di musica

with persimmon, young walnuts, bitter leaves and fennel oil

with truffle butter and crème fraîche

with pancetta, lemon relish and ricotta on bruschetta

with pickled aubergine, pak choi and beurre blanc

with borlotti bean gratin, spaghetti squash, chilli and marjoram

with slow cooked chard, onion rings and summer savoury hollandaise

with tomato, saffron and aïoli on bruschetta

girdles and spinach with ricotta salata

with young walnuts, buttermilk and honey dressing

with black garlic vinaigrette and sour cream

with sauce gribiche

with crème fraîche

with meringue, jersey cream and candied ginger

with chestnut cream

with muscat grapes and grissini

Ossau-Iraty, St Tola with oatcakes, wet walnuts and fig jam

polenta and aioli

with carrot yoghurt

Housemade Blood orange Liqueur, Soda Water, Prosecco

Tapatio Blanco Tequila, Lime Juice, Agave Syrup, Volpaia Vinegar

Housemade Limoncello, Berto Bitter, Cocchi Torino, Fresh Orange

Chase Gin, Lemon Juice, Spiced Honey, Egg White, Angostura Bitter

Coffee infused Bowmore 12y Scotch, Rinse of Housemade Fennel Liquor, Chocolate Bitter

with pomegranate, honey walnuts, goat's curd and rose harissa

with pickled pear relish

with spigarello, anchovy, deep fried capers and winter tomatoes

with sicilian mandarin, agretti, fennel and chervil

with clams, wild garlic and dried chilli

with grilled calcots, roseval potato and aioli

with red wine butter, creamed spinach and onion rings

with saffron, wild garlic, tomatoes and soft herbs

with parsnip purée and collard greens with chilli and garlic

with charred aubergine, chickpeas, salsa rossa and créme fraiche

with buttered leeks, farro, ricotta salata and crispy sage

Fern Verrow crispy potatoes with black garlic vinaigrette, sour cream and soft herbs

with Meyer lemon cream and blood oranges

with muscat cream and roasted rhubarb

with coffee ice milk

with truffle honey and carta di musica

with rye crackers and honeycomb