보브 보브 리카드 소호

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