No. Fifty Cheyne

with goat's cheese, ricotta, pea, broad bean, mint risotto with English asparagus and walnut crumble

with Jersey Royal potatoes, fresh handpicked crab, sweetcorn, asparagus and verjus sauce

with lobster sauce, sun-kissed tomatoes, seaweed pesto and confit fennel citrus dressing

belly and neck with dauphinoise potato, broad beans, herb pesto and wild mushrooms

Available in half / whole

Beef fillet and whole Scottish lobster, with cognac beef bisque sauce and butter

with rosemary seasoning

with house vinaigrette

with garlic and parsley dressing

with herb dressing

flambéed meringue with hundreds'n' thousands

with pistachio and white chocolate, honeycomb and malt ice cream

with blistered raisins and Madeira

with minted jam sponge and Champagne jelly

changing weekly

Suggested wine pairing: 2018, Sancerre, Les Caillottes, Jean-Max Roger, Loire, France

Suggested wine pairing: 2016, St. Véran, Grand Buissières, Vignerons des Terres Secrètes, Burgundy, France

Suggested wine pairing: 2017, Cuvée de "V" Viognier, Domaine Les Goubert, Côtes-du-Rhône, France

Suggested wine pairing: 2017, Gigondas, Château de Saint-Cosme, Rhône, France

Suggested wine pairing: 2017, Mercurey Vieilles Vignes, Chateau de Santenay, Burgundy, France

Suggested wine pairing: NV 10-Year-Old Tawny Port, Offley, Douro, Portugal

with pickled cranberries and quince purée

with avocado, ruby grapefruit, red apple and fennel salad

with truffle vinaigrette, popped quinoa, almonds and caramelised clémentine

with crushed potatoes and smoked bone marrow sauce

with a pink peppercorn and white wine sauce

with piperade quinoa, honey and soy dressing

With homemade chutney and crackers. Supplement £14

with Russet apple compote and lemon sorbet

with praline and crème fraiche sorbet

with gingerbread ice cream

with citrus quinoa, cashew nut milk, sweet mustard dressing and pickled sultanas

with heritage carrot, prune and jasmine tea purée, black pudding arancini and red onion marmalade

with soft herbs, aubergine purée, pickled shallots, baby carrots and citrus yoghurt

with cèpe purée, baby leeks, wild garlic and Jersey Royal potato sauce

with goat's cheese, ricotta, pea, broad bean, mint risotto with English asparagus and walnut crumble

with Jersey Royal potatoes, fresh handpicked crab, sweetcorn, asparagus and verjus sauce

with lobster sauce, sun-kissed tomatoes, seaweed pesto and confit fennel citrus dressing

belly and neck with dauphinoise potato, broad beans, herb pesto and wild mushrooms

Available in half / whole

Beef fillet and whole Scottish lobster, with cognac beef bisque sauce and butter

with rosemary seasoning

with house vinaigrette

with garlic and parsley dressing

with herb dressing

flambéed meringue with hundreds'n' thousands

with pistachio and white chocolate, honeycomb and malt ice cream

with blistered raisins and Madeira

with minted jam sponge and Champagne jelly

changing weekly

Suggested wine pairing: 2018, Sancerre, Les Caillottes, Jean-Max Roger, Loire, France

Suggested wine pairing: 2016, St. Véran, Grand Buissières, Vignerons des Terres Secrètes, Burgundy, France

Suggested wine pairing: 2017, Cuvée de "V" Viognier, Domaine Les Goubert, Côtes-du-Rhône, France

Suggested wine pairing: 2017, Gigondas, Château de Saint-Cosme, Rhône, France

Suggested wine pairing: 2017, Mercurey Vieilles Vignes, Chateau de Santenay, Burgundy, France

Suggested wine pairing: NV 10-Year-Old Tawny Port, Offley, Douro, Portugal

with pickled cranberries and quince purée

with avocado, ruby grapefruit, red apple and fennel salad

with truffle vinaigrette, popped quinoa, almonds and caramelised clémentine

with crushed potatoes and smoked bone marrow sauce

with a pink peppercorn and white wine sauce

with piperade quinoa, honey and soy dressing

With homemade chutney and crackers. Supplement £14

with Russet apple compote and lemon sorbet

with praline and crème fraiche sorbet

with gingerbread ice cream

with citrus quinoa, cashew nut milk, sweet mustard dressing and pickled sultanas

with heritage carrot, prune and jasmine tea purée, black pudding arancini and red onion marmalade

with soft herbs, aubergine purée, pickled shallots, baby carrots and citrus yoghurt

with cèpe purée, baby leeks, wild garlic and Jersey Royal potato sauce

with goat's cheese, ricotta, pea, broad bean, mint risotto with English asparagus and walnut crumble

with Jersey Royal potatoes, fresh handpicked crab, sweetcorn, asparagus and verjus sauce

with lobster sauce, sun-kissed tomatoes, seaweed pesto and confit fennel citrus dressing

belly and neck with dauphinoise potato, broad beans, herb pesto and wild mushrooms

Available in half / whole

Beef fillet and whole Scottish lobster, with cognac beef bisque sauce and butter

with rosemary seasoning

with house vinaigrette

with garlic and parsley dressing

with herb dressing

flambéed meringue with hundreds'n' thousands

with pistachio and white chocolate, honeycomb and malt ice cream

with blistered raisins and Madeira

with minted jam sponge and Champagne jelly

changing weekly

Suggested wine pairing: 2018, Sancerre, Les Caillottes, Jean-Max Roger, Loire, France

Suggested wine pairing: 2016, St. Véran, Grand Buissières, Vignerons des Terres Secrètes, Burgundy, France

Suggested wine pairing: 2017, Cuvée de "V" Viognier, Domaine Les Goubert, Côtes-du-Rhône, France

Suggested wine pairing: 2017, Gigondas, Château de Saint-Cosme, Rhône, France

Suggested wine pairing: 2017, Mercurey Vieilles Vignes, Chateau de Santenay, Burgundy, France

Suggested wine pairing: NV 10-Year-Old Tawny Port, Offley, Douro, Portugal

with pickled cranberries and quince purée

with avocado, ruby grapefruit, red apple and fennel salad

with truffle vinaigrette, popped quinoa, almonds and caramelised clémentine

with crushed potatoes and smoked bone marrow sauce

with a pink peppercorn and white wine sauce

with piperade quinoa, honey and soy dressing

With homemade chutney and crackers. Supplement £14

with Russet apple compote and lemon sorbet

with praline and crème fraiche sorbet

with gingerbread ice cream