sketch

Leek coulis | Dijon mustard & seaweed | Cockles | Chablis wine marinière | Duck foie gras Chantilly | Red bell pepper confit | Nasturtium leaves

Black garlic | Jersey Royal potato | Stuffed Roscoff onion | Sorrel purée | St. Austell Bay mussels | Sardine escabeche sauce

Traditionally roasted & thinly sliced | Grezzina courgette perfumed with tandoori | Tomato jam | Fennel | Rocket leaves & pine nut | Lamb consommé | Sheep milk labneh velouté with preserved lemon | Roquefort & fig leaf ice cream

Coffee « Graffitis » | Spinach leaves | Hazelnut praline | Fresh almonds | Red currant veil | Yellow peach & verbena | Sicilian pistachio | Watermelon foam with Campari | « Marquisette » granita

Semi-dried melon | Blackberry | Caramel deglazed with kirsch | Lemon parfait | Crystallised sorrel | Celery stick with Chartreuse | « Zucchettino »

Oyster « Gaya » | Sardine rillette | Frozen banana | Ginger Portland crab stuffed lettuce | Yuzu mayonnaise Dorset cockles with green asparagus & tomato water jelly with tarragon Almond clams cooked with lemon thyme | Roscoff onion compote Razor clams grilled & rolled in dill | Pickled cauliflower with turmeric King fish tartare | Vintage soy sauce | Amaranth | Rocket leaves Oyster ice cream sprinkled with plankton powder | Cucumber gel Crab bisque | St. Austell mussel | Dijon mustard Chantilly Crunchy oyster | Pickled shallots

The tail seared in « Beurre Noisette » & flambé with peaty whisky | Apricot coulis | Leek | Fresh almonds Bisque perfumed with fresh coriander | Zam-Zam Tempura | Green shiso leaves | Seaweed caramel Poached in Perrier-Jouët Brut Champagne | Spicy mayonnaise with chervil Flattened & confit in olive oil | Grapefruit gel | Pink pepper « Opaline »

Consommé « En Gelée » perfumed with Beaumes de Venice | Leek fondue | Coral cream | The knuckles rolled in seaweed from the British coast | Young carrots with Colman's mustard The tail in two services: Thin slices cooked « A La Nacre » | Maldon salt | Honeymoon melon & mange tout | Aubergine cream with white miso Grilled and laid on Jersey Royal potato Chantilly | Sauce « Eriang »

The fillet is gently seared in clarified butter & finished in a cocotte with thyme leaves and Scottish scallop | Green velouté | Chablis wine veil The scallop is served with borlotti beans cream & Culatello chiffonade Presse « Yosuke » | Celtuce | Japanese rice | Oscietra caviar | Sticky lemon juice Poached scallop mousseline | Sauce « Ivoire » | Torrefied buckwheat grains | Salty finger | Sea aster | Sea beet

Marinated in cocoa powder then gently roasted with aromatics | The breast is thinly sliced & glazed with - Cassis bigarade sauce | Grilled Merendella peach | Trombetta courgette Duck foie gras | Salt-baked beetroot | Rosehip marmalade The thigh confit & rolled in barbecue sauce | Sorrel purée Cherry juice emulsified with hazelnut oil | Red sorbet

Rack of veal rubbed with nigella & carvi seeds | Traditionally oven roasted & deglazed with Absinthe | Butterhead lettuce | Spelt « Cuisine » | Preserved lemon Crunchy sweetbread rolled in veal jus perfumed with Angostura | Roscoff onion | Raisins Confit shallot | Kidney Rognonade | Dried kale Pressed calf’s head | Rocket leaves | Pine nuts | Black olive juice

Red currant veil | Yellow peach & verbena | Sicilian pistachio | Watermelon foam with Campari | « Marquisette » granita | Roasted French apricot | Coffee « Graffitis » | Spinach leaves | Hazelnut praline | Fresh almonds | Glazed Raspberries | Daikon brunoise | Basil sorbet | Meringue stuffed with rice pudding | Semi-dried melon | Blackberry | Caramel deglazed with kirsch | Lemon parfait | Crystallised sorrel | Celery stick with Chartreuse | « Zucchettino » | Jivara chocolate « Gavotte » | Red beetroot syrup

A selection of British & European cheeses from La Fromagerie, with condiments

Tahitian vanilla paresseuse cream | Fresh almonds | Apricot coulis | Rosemary | Red fruits & confit bell peppers | Black sorbet | Roasted peaches coated in caramel | Pistachio frangipane

Guanaja ice cream | Manjari ganache with Armagnac | Dulcey macaronade | Cherries rolled in coulis | Cacao jelly | Lemon sorbet | Gel with chervil leaves

2020 Jurançon, Cuvée Thibault, Domaine Bellegarde, South West France | Special Treat Wine Pairing | 2017 Tokaji Aszú, Szőlő, Hungary

10-year-old Tawny Port, Graham, Douro, Portugal | Special Treat Wine Pairing | 30-year-old Tawny Port, Graham, Douro, Portugal