메도라

with samphire, brown shrimps, fondue of leeks and bisque sauce

with blood orange, radish, shaved fennel and cucumber

with roast Orkney scallop, ras el hanout, toasted almonds and aged Comté gougères

with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco

with celeriac remoulade, salsa verde, crackling and tardivo

with slow cooked beef croquettes, Italian white onion, pickled walnut purée and parmesan

with red wine sauce, turnip purée, lardons and sautéed duck heart

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with white asparagus, morels, wild garlic, leeks and ricotta gnocchi

with crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel

with green asparagus, sautéed tongue, kalamata olive tapenade, anchovy and crisp potato terrine

with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata

with morels, cauliflower mushroom, white asparagus, tropea onion, wild garlic pesto and pecorino

with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi

+£8.50 instead of dessert or £20 as an extra course

with oat crumble and buckler sorrel

with gariguette strawberries, strawberry sorbet, pistachio cake and candied lemon zest

with milk ice cream and candied pecans

with chocolate tuile

with blood orange crisps and freshly baked madeleines

with crème fraîche ice cream (for two)

with samphire, brown shrimps, fondue of leeks and bisque sauce

with blood orange, radish, shaved fennel and cucumber

with roast Orkney scallop, ras el hanout, toasted almonds and aged Comté gougères

with Jersey Royal potatoes, sauce ravigotte, crisp chicken skin and Iberico tomato

with celeriac remoulade, salsa verde, crackling and tardivo

with slow cooked beef croquettes, Italian white onion, pickled walnut purée and parmesan

with red wine sauce, turnip purée, lardons and sautéed duck heart

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with a soy, shallot and ginger dressing, shitake, shiso, bok choi and kohlrabi

with white asparagus, morels, wild garlic, leeks and ricotta gnocchi

with a confit pwith crisp potato galette, confit onion, wet garlic, Dijon, pancetta and sherry vinegar caramel

with green asparagus, sautéed tongue, kalamata olive tapenade, anchovy and crisp potato terrine

with mussels, Iberico winter tomatoes, gnocchi, monk's beard, red gem lettuce and gremolata

with morels, cauliflower mushroom, white asparagus, tropea onion, wild garlic pesto and pecorino

+£8.50 instead of dessert or £20 as an extra course

with gariguette strawberries, strawberry sorbet, pistachio cake and candied lemon zest

with milk ice cream and candied pecans

with pinenut brittle and financiers

with blood orange crisps and freshly baked madeleines

with oat crumble and buckler sorrel

with crème fraîche ice cream (for two)

disgorged 07/2020

disgorged 02/2020

disgorged 02/2022

disgorged 09/2021

Fresh notes of lemon, pear, green apple, cucumber, gooseberry and grapefruit. Fragrant and refreshing

Watermelon, pear, melon, raspberry, apple and rhubarb. Sophisticated flavours of Provence

Blackcurrant, raspberry, strawberry and plum. Rich, elegant and sensational

with samphire, brown shrimps, fondue of leeks and bisque sauce

with St Maure frais, pine nuts, sage and aged Comté gougères

with tosazu dressing, pickled shimeji, onion rings, radish cress, red meat radish and kohlrabi

with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée

with lamb lettuce and toasted pumpkin seeds

with celeriac remoulade, green apple gel, crackling and mustard frills

with red wine sauce, turnip purée, lardons and sautéed duck heart

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with risotto nero, baby squid, monk's beard, salsify, confit fennel and orange

with Seirass ricotta gnocchi, carrot purée, confit onion, baby leeks and dragoncello

with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles

with parsley root purée, crisp pancetta, green beans, pickled red onion and horseradish

with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata

with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino

+£8.50 instead of dessert or £20 as an extra course

with forced English rhubarb, almond nougatine, candied lemon and pistachio cakes

with milk ice cream and candied pecans

with griottine cherries, cocoa nibs and riciarelli

with blood orange crisps and freshly baked madeleines

with vanilla ice cream and lemon crisps

with samphire, brown shrimps, fondue of leeks and bisque sauce

with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée

with tosazu dressing, pickled shimeji, onion rings, radish cress, red meat radish and kohlrabi

with celeriac remoulade, green apple gel, crackling and mustard frills

with St Maure frais, pine nuts, sage and aged Comté gougères

with lamb lettuce and toasted pumpkin seeds

with red wine sauce, turnip purée, lardons and sautéed duck heart

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles

with Seirass ricotta gnocchi, carrot purée, confit onion, baby leeks and dragoncello

with risotto nero, baby squid, monk's beard, salsify, confit fennel and orange

with parsley root purée, crisp pancetta, green beans, pickled red onion and horseradish

with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata

with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino

+£8.50 instead of dessert or £20 as an extra course

with crème fraîche ice cream (for two)

with forced English rhubarb, almond nougatine, candied lemon and pistachio cakes

with milk ice cream and candied pecans

with griottine cherries, cocoa nibs and riciarelli

with blood orange crisps and freshly baked madeleines

with vanilla ice cream and lemon crisps

with samphire, brown shrimps, fondue of leeks and bisque sauce

with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée

with lamb lettuce and toasted pumpkin seeds

with celeriac remoulade, green apple gel, crackling and mustard frills

with St Maure frais, pine nuts, sage and aged Comté gougères

with tosazu dressing, pickled shimeji, onion rings, radish cress, red meat radish and kohlrabi

with red wine sauce, turnip purée, lardons and sautéed duck heart

with café de paris snails, stuffed portobello, shallot purée and béarnaise

with risotto nero, baby squid, monk's beard, salsify, confit fennel and orange

with Seirass ricotta gnocchi, carrot purée, confit onion, baby leeks and dragoncello

with braised shoulder, crushed carrot and swede, pickled walnut and chanterelles

with parsley root purée, crisp pancetta, green beans, pickled red onion and horseradish

with mussels mouclade, girolles, grilled corn, shaved fennel, croutons and gremolata

with girolles, cauliflower mushroom, chargrilled corn, grelot onion and pecorino

+£8.50 instead of dessert or £20 as an extra course

with forced English rhubarb, almond nougatine, candied lemon and pistachio cakes

with milk ice cream and candied pecans

with griottine cherries, cocoa nibs and riciarelli

with blood orange crisps and freshly baked madeleines

with crème fraîche ice cream (for two)

with vanilla ice cream and lemon crisps

disgorged 07/2020

disgorged 02/2020

disgorged 02/2022

disgorged 09/2021

Fresh notes of lemon, pear, green apple, cucumber, gooseberry and grapefruit. Fragrant and refreshing

Watermelon, pear, melon, raspberry, apple and rhubarb. Sophisticated flavours of Provence

Blackcurrant, raspberry, strawberry and plum. Rich, elegant and sensational