Sketch Gallery

Shallot granité, rye bread, lemon butter (3 | 6)

Apple-and-mascarpone compote with lime and fresh coriander, mango coulis with toasted hazelnuts; chopped rocket (3 | 6)

Oscietra caviar cream, smoked salmon toast

Baby sardines and guindillas, frisée salad with seaweed

Black Venere rice, Basmati rice with green-curry spices, baby spinach, lobster bisque

Crunchy white cabbage with Colman’s-mustard-infused beurre blanc

Four meat terrine, autumn chutney

Egg cooked at 67°C, wild mushrooms, Guinness sabayon, gingerbread

« Corinthe Condiment », lamb’s lettuce salad, Stilton cheese

Tofu, mixed mushrooms, makgeolli wine, fermented turnips, wild seaweed

Avocado, Datterini tomatoes, tofu, Thai grapefruit, mango, green beans, freeze-dried raspberries, miso mayonnaise

Grilled or Meunière, baby spinach

Champagne sauce, Jersey Royals, girolles

Sauternes wine, sweet onion fondue, baby carrots

« Condiment Piero », warm vegetable salad

Béarnaise sauce, grilled green cabbage, gaufrette potatoes

Smoked soy sauce, rainbow carrots, peanut mayonnaise

Pilaf rice, baby vegetables

Eriang sauce, quince paste, sage, pruneaux d’Agen

Hay-smoked, wild mushrooms, « Sauce Alice »

please allow 30 minutes Pommes dauphine, green beans, mixed salad

Lemongrass, spring onions, golden raisins

Green shiso, stracchino cheese, coriander

Chocolate mousse, pistachio cream, joconde biscuit, salted peanut ice cream, vanilla custard

Gingerbread leaves, Solliès fig compote, hazelnut diplomat cream

Pink Lady apple, puff pastry, Tahitian vanilla ice cream, cinnamon and Calvados Chantilly cream

Caramelised Mirabelle, « cristal de vent », candied walnuts, liquorice ice cream

Baba cake, confit pink grapefruit, redcurrant gel, lemon Chantilly, Armagnac

Iced chestnut parfait, milk chocolate, candied hazelnuts chestnuts, porcini jelly

3 scoops

A selection of five British, French Italian cheeses with mendiant, black cherry jam, sourdough toast

45% abv

47% abv

43% abv

42% abv

Cranberry Compote | Lemon Balm | White Bread

Egg Mix | Cucumber | White Bread

Cream Cheese | Salmon Roe | Rye Bread

Free-Range Chicken | Pickled Red Onion | Sultanas | Malted Bread

Gammon Ham | Smoked Cheddar | Truffled Béchamel | White Bread

Vanilla Sponge | Cranberry Gel | Almond Paste

Chocolate Sponge | Hazelnut Praline

Caramelised Pink Lady Apple | Speculoos | Vanilla Pastry Cream

Pain de Gênes | Pear & Yuzu Compote | Chestnut Chantilly

Timut Pepper Crémeux | Mandarin Marmalade

Cornish Clotted Cream, Organic Strawberry Preserve

Cornish Clotted Cream | Organic Strawberry Preserve

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Sussex, England

Languedoc, France (0% ABV)

Languedoc, France (0% ABV)

Strawberry jam penny?... A royal currency?... No, a monarch’s treat. Buttered bread with jam cut into circles the size of an old English penny, the late Queen’s favourite as a little girl.

A Pure Assam black breakfast tea blended with cardamom, cinnamon and ginger spices: sweet and highly aromatic

A smooth Ceylon black tea, delicately perfumed with zesty bergamot

Light, aromatic black tea from high-altitude gardens: grapey, fresh and fragrant, with brisk, refreshing flavours

Single-garden organic black tea from Yunnan’s cloud mountains: aromatic, full-bodied and rich

An elegant Ceylon black tea, subtly flavoured with haunting vanilla

A robust black breakfast tea: rich, malty and rousing

Bright, grassy twists of organic green tea: fresh yet succulent, with a faint umami note

This alluring combination of pure flowers and herbs is both seductive but refreshing and calming, too

This combination of soothing fennel with ginger spice and peppermint refreshment is perfect to aid digestion

Tangy and mellow, full of red-bush warmth; grown in the remote Cederberg Mountains of the Cape

An explosion of red-berry fruits with a floral note, too, thanks to the inclusion of hibiscus

A classic large-leaved Iron Buddha Tieguanyin oolong from Fujian: limpid and nourishing, with flavours of leaf and stone

A full-bodied sweetness combined with sumptuous notes of fresh meadow grass, linseed and golden syrup

Downy white tea buds blended with sun-dried Funding leaf: delicate, rounded, rose-like and graceful

Greygoose vodka, Adriatico, orgeat, passionfruit

Tanqueray gin, Aperol, cinnamon, blood orange, lemon

Bombay gin, Fair Elderflower, blackberry, raspberry, apple, chai tea, basil, mint, lime, Prosecco

Patrón Silver, guava, lime, salted lemon foam

Planetary Rum Three Stars, white port, lime, grapefruit soda

Bulleit Rye, RinQuinQuin, lemon, passionfruit, Prosecco

Grand Marnier, Tanqueray 0.0% gin, grapefruit, orange spritz, grenadine, Prosecco

Tanqueray 0.0% gin, lychee, raspberry, lime, vanilla

Mango, lime, grenadine, honey, Oak Smoke Droplets, soda water

Shallot granité, rye bread, lemon butter (3 | 6)

Apple-and-mascarpone compote with lime and fresh coriander, mango coulis with toasted hazelnuts; chopped rocket (3 | 6)

Oscietra caviar cream, smoked salmon toast

Baby sardines and guindillas, frisée salad with seaweed

Black Venere rice, Basmati rice with green-curry spices, baby spinach, lobster bisque

Crunchy white cabbage with Colman’s-mustard-infused beurre blanc

Four meat terrine, autumn chutney

Egg cooked at 67°C, wild mushrooms, Guinness sabayon, gingerbread

« Corinthe Condiment », lamb’s lettuce salad, Stilton cheese

Tofu, mixed mushrooms, makgeolli wine, fermented turnips, wild seaweed

Avocado, Datterini tomatoes, tofu, Thai grapefruit, mango, green beans, freeze-dried raspberries, miso mayonnaise

Grilled or Meunière, baby spinach

Champagne sauce, Jersey Royals, girolles

Sauternes wine, sweet onion fondue, baby carrots

« Condiment Piero », warm vegetable salad

Béarnaise sauce, grilled green cabbage, gaufrette potatoes

Smoked soy sauce, rainbow carrots, peanut mayonnaise

Pilaf rice, baby vegetables

Eriang sauce, quince paste, sage, pruneaux d’Agen

Hay-smoked, wild mushrooms, « Sauce Alice »

please allow 30 minutes Pommes dauphine, green beans, mixed salad

Lemongrass, spring onions, golden raisins

Green shiso, stracchino cheese, coriander

Chocolate mousse, pistachio cream, joconde biscuit, salted peanut ice cream, vanilla custard

Gingerbread leaves, Solliès fig compote, hazelnut diplomat cream

Pink Lady apple, puff pastry, Tahitian vanilla ice cream, cinnamon and Calvados Chantilly cream

Caramelised Mirabelle, « cristal de vent », candied walnuts, liquorice ice cream

Baba cake, confit pink grapefruit, redcurrant gel, lemon Chantilly, Armagnac

Iced chestnut parfait, milk chocolate, candied hazelnuts & chestnuts, porcini jelly

3 scoops

A selection of five British, French & Italian cheeses with mendiant, black cherry jam, sourdough toast

45% abv

47% abv

43% abv

42% abv