Restaurant Spring Menu

Starters

Smoked haddock croquette, asparagus, quail egg 10.5

Pigeon, Petit pois à la Francais 10.0

Vegetable croustillant,
celeriac remoulade, pea salad (v) 12.0

Veal sweetbreads, pea velouté, ras-el-hanout 9.0

Salad of spring with burrata and lavender honey (v) 13.0

Pea velouté  (v) 7.0 

Scallops, violet artichoke, peas, salsa verde 14.5

 

Cheese

Seasonal plate of fine cheeses, chutney, fruit, nuts and biscuits

Your choice of three cheeses  9.0
Any selection from the board  12.5

 

Mains

Braised ox cheek, risotto Milanese, Barolo sauce 19.5 

Roasted fillet of halibut, tagliatelle of asparagus and morels 22.0

Roasted Sutton Hoo chicken breast,
Jersey royals, asparagus, sauce vierge 17.0

Cannon of lamb, broad bean ragù, sorrel, wholegrain mash 24.0

Gnocchi, heritage carrots, romanesco and greens (v) 16.0

Confit of belly pork, ham hock kromeski, spring onion mash 22.0

Skrei cod, Israeli couscous, clams, broad beans, preserved lemon 19.0

 

Sides

Sprouting broccoli, almonds, lemon zest, beurre noisette 4.0

Panache of spring vegetables 4.0

Chips with aïoli 3.5

 

Dessert

Rum baba with raspberries 7.0

Yorkshire rhubarb with Sarawak pepper,
vanilla panna cotta, rhubarb sorbet 7.5

Blueberry frangipane tarte 7.0

 

Please note all prices inclusive of VAT