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Bob Bob Ricard Soho
| L | M | M | J | V | S | D |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 31 | 8/1 | 2 |
3 | 4 | 5 | 6 | 7 | 8 | 9 |
10 | 11 | 12 | 13 | 14 | 15 | 16 |
17 | 18 | 19 | 20 | 21 | 22 | 23 |
Elegant Dining with Playful Touches
Évaluation
Avis
Photo
Menu
Fine Quartz Filtered
Birch Charcoal Filtered
Mountain Crystal Filtered
Intense salinity and flavour. Smaller, black eggs. Medium-firm texture. Served with sour cream and blini
The classic. Delicate flavour and medium salinity. Medium size, dark grey eggs. Soft texture. Served with sour cream and blini
Rich flavour and medium salinity. Medium size, dark amber eggs. Firm texture. Served with sour cream and blini
A tasting of Siberian, Oscietra and Amurski caviars
Served with sour cream and blini
Served with sour cream and blini
Served with sour cream and blini
The rare of caviars. Delicate flavour and low salinity. Large, steel grey eggs. Soft texture. Served with sour cream and blini
Grade 'A.' Served au naturel with lemon and Tabasco
In crispy panko crust. Served with tartar sauce
Large king prawns. Served chilled
With crisp lettuce and VSOP Cognac Mary Rose sauce
Scottish lobster served chilled
Langoustine, Atlantic prawns, clams, rock oysters, native mussels, brown shrimp and salmon tartare
With sautéed spinach and shaved parmesan
With smoked Scottish salmon and trout roe
With Hampshire Duroc ham and shaved black truffle
With cornichons, capers, and dill. Served with crispbread
Chopped raw Hereford beef with cornichons, capers and egg yolk. Served with crispbread
With avocado, orange and baby radish, in a light soy and citrus dressing
Seasonal tomatoes garnished with dried Kalamata olives and chilli, served with French vinaigrette dressing
Cold-smoked Severn & Wye salmon, served with buttered rye bread and lemon
Traditional dumplings, garnished with crispy shallots, served with wild forest mushroom velouté
Double-baked soufflé with hazelnuts and Comté sauce, served with pear, apple & ginger chutney
Traditional dumplings garnished with trout roe, served with lobster bisque
Shoulder of beef braised in Bordeaux red wine with peas and carrots under mash potato
Portobello mushrooms, mushrooms, cepelinas, and baby onions in pot pie noir with champagne and truffle velouté under puff pastry
With chestnut mushrooms, leeks, carrots, caramelised onions in pot pie noir with champagne and truffle velouté under puff pastry
Smoked haddock, mussels, prawns, caramelised leeks and champagne velouté under puff pastry
Deep fried sea bass fillet in crispy panko crust, served with tartar sauce and lemon
Chicken breast served on garlic and parsley butter
With English cheddar, mozzarella and aged parmesan
Pan-fried, served with a caper and parsley beurre noisette
28-day aged Hereford beef, pan-roasted, served with truffle jus
20g Oscietra caviar, Bollinger champagne velouté
28-day aged fillet of Hereford beef, served with truffle jus, allow 45 minutes
In confit garlic olive oil
With croutons and aged parmesan
Freshly baked, with Cornish sea-salted butter
The 'Queen of Olives', with a touch of guindilla chili
Tanqueray 0% Gin, rhubarb syrup, vanilla, lemn, white grape and apricot soda
Everlead marine, Palo Santo, lemon, matcha powder
Everleaf mountain, redcurrant syrup, grapefruit soda
Opius Amaro, Everleaf forest, plum syrup, lemon, grapefruit and ginger cordial
St-Germain liqueur, Prosecco, soda water
Plymouth gin, Prosecco, Italian blood orange
Del Maguey Vida Mezcal, cherry syrup, Italicus, lemon, cranberry
Bacardi Caribbean spiced rum, pineapple, coconut, creme de banana, cherry syrup
Jameson Black Barrel whiskey, rhubarb syrup, salted caramel, gold chocolate
Honey infused Patron tequila, coffee liqueur, espresso shot, honey
Bombay Saphire gin, plum syrup, Supasawa, white grape and apricot soda
Codigo Blanco, fresh lime juice, Agave yrup
Homemade truffle infused with Glenfiddich 12 year and Laphroaig whisky
Shot of lemon-infused vodka served at -18°C
Pistachio whipped ganache, pistachio and lemon crumb
Served with fresh strawberries, allow 15 minutes
Vegan cream cheese, gluten free crumble, mixed berry compote, served with black pepper and strawberry sorbet
With wild Madagascan vanilla, flambéed at the table
Infused with Ragnaud Sabourin Cognac. Served with vanilla ice cream
Unpasteurised 24 months matured cheddar, served with spicy savoury scones and pear, apple & ginger chutney
Valrhona dark chocolate, praline crunch, coffee mousse and caramelised hazelnuts and hot chocolate sauce
Bottled at source in Hampshire, on organic land
Bottled at source in Hampshire, on organic land
Tanqueray 0%, Rhubarb Syrup, Vanilla, Supasawa, White Grape and Apricot Soda
Everleaf Marine, Palo Santo, Fresh Lemon Juice, Matcha Powder
Everleaf Mountain, Redcurrant Syrup, Grapefruit Soda
Opus Amaro, Everleaf, Plum Syrup, Lemon, Grapefruit and Ginger Cordial
Paired with Fever Tree Mediterranean Tonic Water. Served with your choice of edible essence
Paired with Franklin & Sons Rhubarb Tonic Water
Paired with Le Tribute Tonic Water
Paired with Fever Tree Lemon Light Tonic Water
Paired with Fever Tree Elderflower Tonic Water
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Crafted with French Grey Goose Vodka. This martini starts sweet, then heats up with cracked black pepper for a bold and exciting finish
A refined martini made with Staritsky & Levitsky Reserve Vodka, delivering pure elegance in every sip
A classic martini made with Roku Gin. Crafted in Japan’s Osaka Prefecture, offering a distinctive, cherry, silky and crispy finish
Bombay Sapphire Premier Cru Gin delivers unparalleled flavours of Murcia’s exquisite citrus bounty
A classic martini elevated with Staritsky & Levitsky Private Cellar Vodka, offering unparalleled sophistication and flavour
Inspired by the breathtaking French Alps. Grey Goose Altus Vodka captures the essence of windswept mountains and the icy blue skies
St-Germain Liqueur, Prosecco, Soda Water
Plymouth Gin, Prosecco, Italian Blood Orange Soda
Del Maguey Vida Mezcal, Cherry Syrup, Italicus, Supasawa, Cranberry
Bacardi Caribbean Spiced, Pineapple, Coconut Milk, Creme de Banana, Cherry Syrup
Jameson Black Barrel Whiskey, Rhubarb Syrup, Salted Caramel, Gold Chocolate
Honey Infused Patron Tequila, Coffee Liqueur, Espresso Shot, Honey
Bombay Sapphire Gin, Plum Syrup, Supasawa, White Grape and Apricot Soda
Codigo Blanco, Fresh Lime Juice, Agave Syrup
PN VSOP Cognac, Brown Sugar, Red Cocoa Butter Porte Noire NV Brut Champagne
Unfiltered Bavarian Lager, 5.2% ABV
English Somerset Cider, 6.8% ABV
Belgian Extra Pilsner, 5% ABV
Superior Unfiltered Lager, 0.5% ABV
0.375L Bottle
0.375L Bottle
0.5L Bottle
0.375L Bottle
0.75L Bottle
95 Points, Robert Parker - 0.375L Bottle
98 Points, Robert Parker - 0.375L Bottle
100 Points, Robert Parker - 0.375L Bottle
Fine Quartz Filtered
Birch Charcoal Filtered
Mountain Crystal Filtered
Intense salinity and flavour. Smaller, black eggs. Medium-firm texture. Served with sour cream and blini
The classic. Delicate flavour and medium salinity. Medium size, dark grey eggs. Soft texture. Served with sour cream and blini
Rich flavour and medium salinity. Medium size, dark amber eggs. Firm texture. Served with sour cream and blini
A tasting of Siberian, Oscietra and Amurski caviars
Served with sour cream and blini
Served with sour cream and blini
Served with sour cream and blini
The rare of caviars. Delicate flavour and low salinity. Large, steel grey eggs. Soft texture. Served with sour cream and blini
Grade 'A.' Served au naturel with lemon and Tabasco
In crispy panko crust. Served with tartar sauce
Large king prawns. Served chilled
With crisp lettuce and VSOP Cognac Mary Rose sauce
Scottish lobster served chilled
Langoustine, Atlantic prawns, clams, rock oysters, native mussels, brown shrimp and salmon tartare
With sautéed spinach and shaved parmesan
With smoked Scottish salmon and trout roe
With Hampshire Duroc ham and shaved black truffle
With cornichons, capers, and dill. Served with crispbread
Chopped raw Hereford beef with cornichons, capers and egg yolk. Served with crispbread
With avocado, orange and baby radish, in a light soy and citrus dressing
Seasonal tomatoes garnished with dried Kalamata olives and chilli, served with French vinaigrette dressing
Cold-smoked Severn Wye salmon, served with buttered rye bread and lemon
Traditional dumplings, garnished with crispy shallots, served with wild forest mushroom velouté
Double-baked soufflé with hazelnuts and Comté sauce, served with pear, apple ginger chutney
Traditional dumplings garnished with trout roe, served with lobster bisque
Shoulder of beef braised in Bordeaux red wine with peas and carrots under mash potato
Portobello mushrooms, mushrooms, cepelinas, and baby onions in pot pie noir with champagne and truffle velouté under puff pastry
With chestnut mushrooms, leeks, carrots, caramelised onions in pot pie noir with champagne and truffle velouté under puff pastry
Smoked haddock, mussels, prawns, caramelised leeks and champagne velouté under puff pastry
Deep fried sea bass fillet in crispy panko crust, served with tartar sauce and lemon
Chicken breast served on garlic and parsley butter
With English cheddar, mozzarella and aged parmesan
Pan-fried, served with a caper and parsley beurre noisette
28-day aged Hereford beef, pan-roasted, served with truffle jus
20g Oscietra caviar, Bollinger champagne velouté
28-day aged fillet of Hereford beef, served with truffle jus, allow 45 minutes
In confit garlic olive oil
With croutons and aged parmesan
Freshly baked, with Cornish sea-salted butter
The 'Queen of Olives', with a touch of guindilla chili
Tanqueray 0% Gin, rhubarb syrup, vanilla, lemn, white grape and apricot soda
Everlead marine, Palo Santo, lemon, matcha powder
Everleaf mountain, redcurrant syrup, grapefruit soda
Opius Amaro, Everleaf forest, plum syrup, lemon, grapefruit and ginger cordial
St-Germain liqueur, Prosecco, soda water
Plymouth gin, Prosecco, Italian blood orange
Del Maguey Vida Mezcal, cherry syrup, Italicus, lemon, cranberry
Bacardi Caribbean spiced rum, pineapple, coconut, creme de banana, cherry syrup
Jameson Black Barrel whiskey, rhubarb syrup, salted caramel, gold chocolate
Honey infused Patron tequila, coffee liqueur, espresso shot, honey
Bombay Saphire gin, plum syrup, Supasawa, white grape and apricot soda
Codigo Blanco, fresh lime juice, Agave yrup
Homemade truffle infused with Glenfiddich 12 year and Laphroaig whisky
Shot of lemon-infused vodka served at -18°C
Pistachio whipped ganache, pistachio and lemon crumb
Served with fresh strawberries, allow 15 minutes
Vegan cream cheese, gluten free crumble, mixed berry compote, served with black pepper and strawberry sorbet
With wild Madagascan vanilla, flambéed at the table
Infused with Ragnaud Sabourin Cognac. Served with vanilla ice cream
Unpasteurised 24 months matured cheddar, served with spicy savoury scones and pear, apple ginger chutney
Valrhona dark chocolate, praline crunch, coffee mousse and caramelised hazelnuts and hot chocolate sauce
Bottled at source in Hampshire, on organic land
Bottled at source in Hampshire, on organic land
Tanqueray 0%, Rhubarb Syrup, Vanilla, Supasawa, White Grape and Apricot Soda
Everleaf Marine, Palo Santo, Fresh Lemon Juice, Matcha Powder
Everleaf Mountain, Redcurrant Syrup, Grapefruit Soda
Opus Amaro, Everleaf, Plum Syrup, Lemon, Grapefruit and Ginger Cordial
Paired with Fever Tree Mediterranean Tonic Water. Served with your choice of edible essence
Paired with Franklin Sons Rhubarb Tonic Water
Paired with Le Tribute Tonic Water
Paired with Fever Tree Lemon Light Tonic Water
Paired with Fever Tree Elderflower Tonic Water
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Crafted with French Grey Goose Vodka. This martini starts sweet, then heats up with cracked black pepper for a bold and exciting finish
A refined martini made with Staritsky Levitsky Reserve Vodka, delivering pure elegance in every sip
A classic martini made with Roku Gin. Crafted in Japan’s Osaka Prefecture, offering a distinctive, cherry, silky and crispy finish
Bombay Sapphire Premier Cru Gin delivers unparalleled flavours of Murcia’s exquisite citrus bounty
A classic martini elevated with Staritsky Levitsky Private Cellar Vodka, offering unparalleled sophistication and flavour
Inspired by the breathtaking French Alps. Grey Goose Altus Vodka captures the essence of windswept mountains and the icy blue skies
St-Germain Liqueur, Prosecco, Soda Water
Plymouth Gin, Prosecco, Italian Blood Orange Soda
Del Maguey Vida Mezcal, Cherry Syrup, Italicus, Supasawa, Cranberry
Bacardi Caribbean Spiced, Pineapple, Coconut Milk, Creme de Banana, Cherry Syrup
Jameson Black Barrel Whiskey, Rhubarb Syrup, Salted Caramel, Gold Chocolate
Honey Infused Patron Tequila, Coffee Liqueur, Espresso Shot, Honey
Bombay Sapphire Gin, Plum Syrup, Supasawa, White Grape and Apricot Soda
Codigo Blanco, Fresh Lime Juice, Agave Syrup
PN VSOP Cognac, Brown Sugar, Red Cocoa Butter Porte Noire NV Brut Champagne
Unfiltered Bavarian Lager, 5.2% ABV
English Somerset Cider, 6.8% ABV
Belgian Extra Pilsner, 5% ABV
Superior Unfiltered Lager, 0.5% ABV
0.375L Bottle
0.375L Bottle
0.5L Bottle
0.375L Bottle
0.75L Bottle
95 Points, Robert Parker - 0.375L Bottle
98 Points, Robert Parker - 0.375L Bottle
100 Points, Robert Parker - 0.375L Bottle
Fine Quartz Filtered
Birch Charcoal Filtered
Mountain Crystal Filtered
Intense salinity and flavour. Smaller, black eggs. Medium-firm texture. Served with sour cream and blini
The classic. Delicate flavour and medium salinity. Medium size, dark grey eggs. Soft texture. Served with sour cream and blini
Rich flavour and medium salinity. Medium size, dark amber eggs. Firm texture. Served with sour cream and blini
A tasting of Siberian, Oscietra and Amurski caviars
Served with sour cream and blini
Served with sour cream and blini
Served with sour cream and blini
The rare of caviars. Delicate flavour and low salinity. Large, steel grey eggs. Soft texture. Served with sour cream and blini
Grade 'A.' Served au naturel with lemon and Tabasco
In crispy panko crust. Served with tartar sauce
Large king prawns. Served chilled
With crisp lettuce and VSOP Cognac Mary Rose sauce
Scottish lobster served chilled
Langoustine, Atlantic prawns, clams, rock oysters, native mussels, brown shrimp and salmon tartare
With sautéed spinach and shaved parmesan
With smoked Scottish salmon and trout roe
With Hampshire Duroc ham and shaved black truffle
With cornichons, capers, and dill. Served with crispbread
Chopped raw Hereford beef with cornichons, capers and egg yolk. Served with crispbread
With avocado, orange and baby radish, in a light soy and citrus dressing
Seasonal tomatoes garnished with dried Kalamata olives and chilli, served with French vinaigrette dressing
Cold-smoked Severn & Wye salmon, served with buttered rye bread and lemon
Traditional dumplings, garnished with crispy shallots, served with wild forest mushroom velouté
Double-baked soufflé with hazelnuts and Comté sauce, served with pear, apple & ginger chutney
Traditional dumplings garnished with trout roe, served with lobster bisque
Shoulder of beef braised in Bordeaux red wine with peas and carrots under mash potato
Portobello mushrooms, mushrooms, cepelinas, and baby onions in pot pie noir with champagne and truffle velouté under puff pastry
With chestnut mushrooms, leeks, carrots, caramelised onions in pot pie noir with champagne and truffle velouté under puff pastry
Smoked haddock, mussels, prawns, caramelised leeks and champagne velouté under puff pastry
Deep fried sea bass fillet in crispy panko crust, served with tartar sauce and lemon
Chicken breast served on garlic and parsley butter
With English cheddar, mozzarella and aged parmesan
Pan-fried, served with a caper and parsley beurre noisette
28-day aged Hereford beef, pan-roasted, served with truffle jus
20g Oscietra caviar, Bollinger champagne velouté
28-day aged fillet of Hereford beef, served with truffle jus, allow 45 minutes
In confit garlic olive oil
With croutons and aged parmesan
Freshly baked, with Cornish sea-salted butter
The 'Queen of Olives', with a touch of guindilla chili
Tanqueray 0% Gin, rhubarb syrup, vanilla, lemn, white grape and apricot soda
Everlead marine, Palo Santo, lemon, matcha powder
Everleaf mountain, redcurrant syrup, grapefruit soda
Opius Amaro, Everleaf forest, plum syrup, lemon, grapefruit and ginger cordial
St-Germain liqueur, Prosecco, soda water
Plymouth gin, Prosecco, Italian blood orange
Del Maguey Vida Mezcal, cherry syrup, Italicus, lemon, cranberry
Bacardi Caribbean spiced rum, pineapple, coconut, creme de banana, cherry syrup
Jameson Black Barrel whiskey, rhubarb syrup, salted caramel, gold chocolate
Honey infused Patron tequila, coffee liqueur, espresso shot, honey
Bombay Saphire gin, plum syrup, Supasawa, white grape and apricot soda
Codigo Blanco, fresh lime juice, Agave yrup
Homemade truffle infused with Glenfiddich 12 year and Laphroaig whisky
Shot of lemon-infused vodka served at -18°C
Pistachio whipped ganache, pistachio and lemon crumb
Served with fresh strawberries, allow 15 minutes
Vegan cream cheese, gluten free crumble, mixed berry compote, served with black pepper and strawberry sorbet
With wild Madagascan vanilla, flambéed at the table
Infused with Ragnaud Sabourin Cognac. Served with vanilla ice cream
Unpasteurised 24 months matured cheddar, served with spicy savoury scones and pear, apple & ginger chutney
Valrhona dark chocolate, praline crunch, coffee mousse and caramelised hazelnuts and hot chocolate sauce
Bottled at source in Hampshire, on organic land
Bottled at source in Hampshire, on organic land
Tanqueray 0%, Rhubarb Syrup, Vanilla, Supasawa, White Grape and Apricot Soda
Everleaf Marine, Palo Santo, Fresh Lemon Juice, Matcha Powder
Everleaf Mountain, Redcurrant Syrup, Grapefruit Soda
Opus Amaro, Everleaf, Plum Syrup, Lemon, Grapefruit and Ginger Cordial
Paired with Fever Tree Mediterranean Tonic Water. Served with your choice of edible essence
Paired with Franklin & Sons Rhubarb Tonic Water
Paired with Le Tribute Tonic Water
Paired with Fever Tree Lemon Light Tonic Water
Paired with Fever Tree Elderflower Tonic Water
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Crafted with French Grey Goose Vodka. This martini starts sweet, then heats up with cracked black pepper for a bold and exciting finish
A refined martini made with Staritsky & Levitsky Reserve Vodka, delivering pure elegance in every sip
A classic martini made with Roku Gin. Crafted in Japan’s Osaka Prefecture, offering a distinctive, cherry, silky and crispy finish
Bombay Sapphire Premier Cru Gin delivers unparalleled flavours of Murcia’s exquisite citrus bounty
A classic martini elevated with Staritsky & Levitsky Private Cellar Vodka, offering unparalleled sophistication and flavour
Inspired by the breathtaking French Alps. Grey Goose Altus Vodka captures the essence of windswept mountains and the icy blue skies
St-Germain Liqueur, Prosecco, Soda Water
Plymouth Gin, Prosecco, Italian Blood Orange Soda
Del Maguey Vida Mezcal, Cherry Syrup, Italicus, Supasawa, Cranberry
Bacardi Caribbean Spiced, Pineapple, Coconut Milk, Creme de Banana, Cherry Syrup
Jameson Black Barrel Whiskey, Rhubarb Syrup, Salted Caramel, Gold Chocolate
Honey Infused Patron Tequila, Coffee Liqueur, Espresso Shot, Honey
Bombay Sapphire Gin, Plum Syrup, Supasawa, White Grape and Apricot Soda
Codigo Blanco, Fresh Lime Juice, Agave Syrup
PN VSOP Cognac, Brown Sugar, Red Cocoa Butter Porte Noire NV Brut Champagne
Unfiltered Bavarian Lager, 5.2% ABV
English Somerset Cider, 6.8% ABV
Belgian Extra Pilsner, 5% ABV
Superior Unfiltered Lager, 0.5% ABV
0.375L Bottle
0.375L Bottle
0.5L Bottle
0.375L Bottle
0.75L Bottle
95 Points, Robert Parker - 0.375L Bottle
98 Points, Robert Parker - 0.375L Bottle
100 Points, Robert Parker - 0.375L Bottle
Fine Quartz Filtered
Birch Charcoal Filtered
Mountain Crystal Filtered
Intense salinity and flavour. Smaller, black eggs. Medium-firm texture. Served with sour cream and blini
The classic. Delicate flavour and medium salinity. Medium size, dark grey eggs. Soft texture. Served with sour cream and blini
Rich flavour and medium salinity. Medium size, dark amber eggs. Firm texture. Served with sour cream and blini
A tasting of Siberian, Oscietra and Amurski caviars
Served with sour cream and blini
Served with sour cream and blini
Served with sour cream and blini
The rare of caviars. Delicate flavour and low salinity. Large, steel grey eggs. Soft texture. Served with sour cream and blini
Grade 'A.' Served au naturel with lemon and Tabasco
In crispy panko crust. Served with tartar sauce
Large king prawns. Served chilled
With crisp lettuce and VSOP Cognac Mary Rose sauce
Scottish lobster served chilled
Langoustine, Atlantic prawns, clams, rock oysters, native mussels, brown shrimp and salmon tartare
With sautéed spinach and shaved parmesan
With smoked Scottish salmon and trout roe
With Hampshire Duroc ham and shaved black truffle
With cornichons, capers, and dill. Served with crispbread
Chopped raw Hereford beef with cornichons, capers and egg yolk. Served with crispbread
With avocado, orange and baby radish, in a light soy and citrus dressing
Seasonal tomatoes garnished with dried Kalamata olives and chilli, served with French vinaigrette dressing
Cold-smoked Severn & Wye salmon, served with buttered rye bread and lemon
Traditional dumplings, garnished with crispy shallots, served with wild forest mushroom velouté
Double-baked soufflé with hazelnuts and Comté sauce, served with pear, apple & ginger chutney
Traditional dumplings garnished with trout roe, served with lobster bisque
Shoulder of beef braised in Bordeaux red wine with peas and carrots under mash potato
Portobello mushrooms, mushrooms, cepelinas, and baby onions in pot pie noir with champagne and truffle velouté under puff pastry
With chestnut mushrooms, leeks, carrots, caramelised onions in pot pie noir with champagne and truffle velouté under puff pastry
Smoked haddock, mussels, prawns, caramelised leeks and champagne velouté under puff pastry
Deep fried sea bass fillet in crispy panko crust, served with tartar sauce and lemon
Chicken breast served on garlic and parsley butter
With English cheddar, mozzarella and aged parmesan
Pan-fried, served with a caper and parsley beurre noisette
28-day aged Hereford beef, pan-roasted, served with truffle jus
20g Oscietra caviar, Bollinger champagne velouté
28-day aged fillet of Hereford beef, served with truffle jus, allow 45 minutes
In confit garlic olive oil
With croutons and aged parmesan
Freshly baked, with Cornish sea-salted butter
The 'Queen of Olives', with a touch of guindilla chili
Tanqueray 0% Gin, rhubarb syrup, vanilla, lemn, white grape and apricot soda
Everlead marine, Palo Santo, lemon, matcha powder
Everleaf mountain, redcurrant syrup, grapefruit soda
Opius Amaro, Everleaf forest, plum syrup, lemon, grapefruit and ginger cordial
St-Germain liqueur, Prosecco, soda water
Plymouth gin, Prosecco, Italian blood orange
Del Maguey Vida Mezcal, cherry syrup, Italicus, lemon, cranberry
Bacardi Caribbean spiced rum, pineapple, coconut, creme de banana, cherry syrup
Jameson Black Barrel whiskey, rhubarb syrup, salted caramel, gold chocolate
Honey infused Patron tequila, coffee liqueur, espresso shot, honey
Bombay Saphire gin, plum syrup, Supasawa, white grape and apricot soda
Codigo Blanco, fresh lime juice, Agave yrup
Homemade truffle infused with Glenfiddich 12 year and Laphroaig whisky
Shot of lemon-infused vodka served at -18°C
Pistachio whipped ganache, pistachio and lemon crumb
Served with fresh strawberries, allow 15 minutes
Vegan cream cheese, gluten free crumble, mixed berry compote, served with black pepper and strawberry sorbet
With wild Madagascan vanilla, flambéed at the table
Infused with Ragnaud Sabourin Cognac. Served with vanilla ice cream
Unpasteurised 24 months matured cheddar, served with spicy savoury scones and pear, apple & ginger chutney
Valrhona dark chocolate, praline crunch, coffee mousse and caramelised hazelnuts and hot chocolate sauce
Bottled at source in Hampshire, on organic land
Bottled at source in Hampshire, on organic land
Tanqueray 0%, Rhubarb Syrup, Vanilla, Supasawa, White Grape and Apricot Soda
Everleaf Marine, Palo Santo, Fresh Lemon Juice, Matcha Powder
Everleaf Mountain, Redcurrant Syrup, Grapefruit Soda
Opus Amaro, Everleaf, Plum Syrup, Lemon, Grapefruit and Ginger Cordial
Paired with Fever Tree Mediterranean Tonic Water. Served with your choice of edible essence
Paired with Franklin & Sons Rhubarb Tonic Water
Paired with Le Tribute Tonic Water
Paired with Fever Tree Lemon Light Tonic Water
Paired with Fever Tree Elderflower Tonic Water
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Crafted with French Grey Goose Vodka. This martini starts sweet, then heats up with cracked black pepper for a bold and exciting finish
A refined martini made with Staritsky & Levitsky Reserve Vodka, delivering pure elegance in every sip
A classic martini made with Roku Gin. Crafted in Japan’s Osaka Prefecture, offering a distinctive, cherry, silky and crispy finish
Bombay Sapphire Premier Cru Gin delivers unparalleled flavours of Murcia’s exquisite citrus bounty
A classic martini elevated with Staritsky & Levitsky Private Cellar Vodka, offering unparalleled sophistication and flavour
Inspired by the breathtaking French Alps. Grey Goose Altus Vodka captures the essence of windswept mountains and the icy blue skies
St-Germain Liqueur, Prosecco, Soda Water
Plymouth Gin, Prosecco, Italian Blood Orange Soda
Del Maguey Vida Mezcal, Cherry Syrup, Italicus, Supasawa, Cranberry
Bacardi Caribbean Spiced, Pineapple, Coconut Milk, Creme de Banana, Cherry Syrup
Jameson Black Barrel Whiskey, Rhubarb Syrup, Salted Caramel, Gold Chocolate
Honey Infused Patron Tequila, Coffee Liqueur, Espresso Shot, Honey
Bombay Sapphire Gin, Plum Syrup, Supasawa, White Grape and Apricot Soda
Codigo Blanco, Fresh Lime Juice, Agave Syrup
PN VSOP Cognac, Brown Sugar, Red Cocoa Butter Porte Noire NV Brut Champagne
Unfiltered Bavarian Lager, 5.2% ABV
English Somerset Cider, 6.8% ABV
Belgian Extra Pilsner, 5% ABV
Superior Unfiltered Lager, 0.5% ABV
Mountain crystal filtered
Intense Salinity and Flavour. Smaller, Black Eggs. Medium-Firm Texture. Served with Sour Cream and Blini.
The Classic, Delicate Flavour and Medium Salinity. Medium size, Dark Grey Eggs, Soft Texture. Served with Sour Cream and Blini.
Rich Flavour and Medium salinity. Medium Size, Dark Amber Eggs, Firm Texture. Served with Sour Cream and Blini.
A Tasting of Siberian, Oscietra and Amurski Caviars.
Served with Sour Cream and Blini.
Served with Sour Cream and Blini.
Served with Sour Cream and Blini.
Grade 'A'. Served au Naturel with Lemon and Tabasco. Add Caviar for £14
In Crispy Panko Crust. Served with Tartar Sauce. Add Caviar for £14
Freshly Baked. With Cornish Sea-Salted Butter.
The 'Queen of Olives' With a Touch of Guindilla Chilli.
With Cornichons, Capers, and Dill. Served with Crispbread. Add 10g caviar for £18.
Chopped Raw Hereford beef with Cornichons, Capers and Egg Yolk. Served With Crispbread. Add 10g Caviar for £18.
With Avocado, Orange and Baby Radish, in a Light Soy and Citrus Dressing.
Passe Crassane Pear, Gorgonzola Cheese and Toasted Walnuts, Honey and Mustard Dressing.
Cold-Smoked Severn and Wye Salmon. Served with Buttered Rye Bread and Lemon.
With Crisp Lettuce and VSOP Cognac Mary Rose Sauce.
Traditional Dumplings, Garnished with Crispy Shallots. Served with Forest Mushroom Velouté.
Double-Baked Soufflé with Hazelnuts and Comté Sauce. Served with Pear, Apple & Ginger Chutney.
Traditional Dumplings, Garnished with Trout Roe. Served with Lobster Bisque.
60-day aged Hereford beef. With Pomme Cocotte, Roasted Carrots and Parsnips, Confit Garlic, Buttered Kale, Truffle Cauliflower Cheese, Beef Dripping Yorkshire Pudding. Served with Truffle Jus.
Deep Fried Sea Bass Fillet in Crispy Panko Crust. Served with Tartar Sauce and Lemon.
Shoulder of Beef Braised in Bordeaux Red Wine with Peas and Carrots Under Mash Potato.
Romaine Lettuce, Anchovies, Croutons and Aged Parmesan. Served with Caesar Dressing.
Jerusalem Artichokes, Mushrooms, Celeriac, Baby Onions and Truffle & Champagne Velouté Under Puff Pastry.
With Chestnut Mushrooms, Leeks, Carrots, Caramelised Onions in Porte Noire Champagne and Truffle Velouté Under Puff Pastry.
Chicken Breast Served on Garlic and Parsley Butter.
Smoked Haddock, Salmon, Mussels, Prawns, Caramelised Leeks and Champagne Velouté Under Puff Pastry.
With English Cheddar, Mozzarella and Aged Parmesan.
Pan-fried. Served with a Caper and Parsley Beurre Noisette.
28-day aged Hereford beef. Pan-roasted. Served with Truffle Jus.
28-Day Aged Fillet of Hereford beef. Served with Truffle Jus. Allow 45 Minutes.
With Croutons and Aged Parmesan.
In Confit Garlic Olive Oil.
Homemade Truffles Infused with Glenfiddich 12 Year and Laphroaig 10 Year Whisky
Shot of Lemon-Infused Vodka Served at -18°C
Pistachio Whipped Ganache, Pistachio and Lemon Crumb
Served with Fresh Strawberries. Allow 15 Minutes
Vegan Cream Cheese, Gluten-Free Crumble, Mixed Berry Compote. Served with Black Pepper and Strawberry Sorbet
Wild Madagascan Vanilla, Flambéed at the Table
Infused with Ragnaud Sabourin Cognac. Served with Vanilla Ice Cream
Unpasteurised 24 Months Matured Cheddar. Served with Spiced Savoury Scones and Pear, Apple & Ginger Chutney
Valrhona Dark Chocolate, Praline Crunch, Coffee Mousse and Caramelised Hazelnuts with Hot Chocolate Sauce
Tanqueray 0%, Rhubarb Syrup, Vanilla, Supasawa, White Grape and Apricot Soda
Everleaf Mountain, Redcurrant Syrup, Grapefruit Soda
Opius Amaro, Everleaf, Plum Syrup, Lemon, Grapefruit and Ginger Cordial
Plymouth Gin, Prosecco, Italian Blood Orange Soda
St-Germain Liqueur, Prosecco, Soda Water
Paired with Orange Liqueur and Le Tribute Tonic Water
Paired with Rose Liqueur and Fever Tree Lemon Tonic
Paired with Lillet Rosé and Fever Tree Tonic
44N Gin paired with Lavander Essence and Fever Tree Slimline Tonic
Staritsky & Levitsky Reserve Vodka, delivering fresh herb and pure elegance in every sip
Tanqueray 10 delivers unparalleled flavours of grapefruit exquisite citrus bounty
Grey Goose, Noilly Prat, Champagne, Spice Mix Avocado Oil
Roku Gin, crafted in Japan’s Osaka
Staritsky & Levitsky Private Cellar Vodka
Grey Goose Altius Vodka
Unfiltered Bavarian Lager, 5.2% ABV
English Somerset Cider, 6.8% ABV
Belgian Extra Pilsner, 5% ABV
Superior Unfiltered Lager, 0.5% ABV
Rhubarb infused Bombay Sapphire, Chartreuse, Tonic
Bombay, Del Maguey Vida Mezcal, Italicus, Cucumber Syrup, Lemon Juice
Patron Tequila, Ilegal Mezcal, Aperol, Grapefruit Soda, Lemon Juice, Blackberry Sorbet
Jameson Black Barrel Whiskey, Rhubarb Syrup, Salted Caramel, Gold Chocolate
Bacardi Caribbean Spiced, Pineapple, Coconut Milk, Creme de Banana, Cherry Syrup
Cazcabel Honey Tequila, Patron Tequila, Kahlua, Espresso
Tok, Plum Syrup, Angostura Bitter
Bacardi Blanca, Campari, Cocchi Di Torino, Fernet Branca, Mint
Capreolus Raspberry Eau de Vie, Vanilla, Cremant
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