MENUS

with wild mushroom arancini (v)

with black figs, toasted brioche and Kentish cobnuts

with charred cucumber, courgette tzatziki and a pink grapefruit dressing

with chipotle and lime dressing, avocado purée and coriander

with aged parmesan and crème fraîche

with Cajun ketchup, capers, gherkins, cured egg yolk and game chips

with choucroute, pancetta, Scottish girolles and elderberry sauce (supp £8)

stuffed courgette flower with ricotta cheese, confit pepper, carrot purée and lamb jus

with curried cauliflower purée, pickled golden raisins, pan-fried prawns and samphire pakoras

with roasted celeriac, hispi cabbage and a celery and spring onion chicken jus

with cauliflower purée, caramelised cauliflower, hazelnut dressing and parmesan emulsion

with béarnaise sauce (supp £19.00)

with béarnaise sauce (supp £19.00)

with apple purée

with cavolo nero, garlic and moscatel vinegar emulsion (supp £10)

with shallot butter

with sesame and house dressing

with olive oil

with aged parmesan

with basil

with a miso sesame dressing

with cherry sorbet and white chocolate aero

with strawberries pistachio amaretti and strawberry sorbet

with poached brambles, tonka bean crémeux and blackberry sorbet

with Chapter One honey ice-cream, honey jelly and almond granola

three scoops

from the trolley with sourdough crackers, fruit toast and apple chutney (supp. £10)

Should you have an allergy of any kind, please advise the waiting staff. Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff”.
All prices include VAT.

£64.95 Lunch & Dinner (Wed-Thu)
£69.95 Dinner (Fri-Sat)

*Burgers served well done only.
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.

Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” . All prices include VAT.

with extra virgin olive oil (v)

with toasted sourdough & tzatziki

with horseradish espuma & toasted sourdough croutons

with potato purée, tenderstem broccoli, cavolo nero & venison jus

with étuvée of leeks, parmentier potatoes, brown shrimp & beurre noisette

with steamed leeks, calçots, romesco sauce & hazelnut dressing (v)

with preserved Kentish raspberries, peanut tuile, praline crémeux & raspberry sorbet

with rhubarb sorbet

with fruit toast, sourdough crackers & spiced apple chutney (supp £3.50)

Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available on request.

Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff”. All prices include VAT.

with shallot butter

with aged parmesan

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” .
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
All prices include VAT.

with roast potatoes, red cabbage, green beans, Yorkshire pudding & red wine jus

with confit datterino tomatoes, wild garlic pesto & toasted pine nuts (v)

with aged parmesan

with dill mayonnaise (supp 50p)

with cream cheese and chives on pumpernickel bread

with Thai dressing

with aioli mayonnaise

with tzatziki

(toasted ham, Gruyère cheese and Dijon mustard)

with cranberry sauce

with tartar sauce

with basil pesto

with basil pesto

chips and béarnaise sauce

potato purée and green beans

with crudités

with tartar sauce

and vanilla ice cream

pecan nuts and vanilla ice cream

with salmon tartar, pickled shallots, capers and dill mayonnaise

with warm potato espuma and sourdough croutons

with sage and chestnut stuffing, pigs in blankets, roast potatoes, parsnips, cranberry sauce and turkey jus

with crushed ratte potatoes, warm tartar sauce and crispy batter bits

with burnt sage butter (v)

with brandy sauce and malt ice cream

with crispbreads and spiced apple chutney

with damson jam and truffle mayonnaise

with a brown crab hollandaise

with warm poached hen’s egg, hazelnuts, frisée lettuce and black truffles (v)

with sage and chestnut stuffing, pigs in blankets, potato Anna, parsnips, cranberry sauce and turkey jus

with a risotto of clams and persillade sauce

with potato gratin, savoy cabbage and a mushroom cream sauce (v)

with brandy sauce and vanilla ice cream

with griotine cherries, honeycomb and black cherry sorbet

with crispbread, Chapter One honey & quince purée

“An optional 7.5% service charge will be applied to your bill. 100% of the service charge is distributed fairly and transparently among all staff” .
Should you have an allergy of any kind, please advise the waiting staff. A menu detailing allergens is available upon request.
Whilst every effort is made to be extremely careful, it is with regret that we cannot guarantee any of our food/drinks will be free of any traces of allergens, including peanuts.
All prices include VAT.

with Irish Abernethy butter

with a persillade dressing (v)

with compressed cucumber, dill mayonnaise and a cucumber dill dressing

with celeriac remoulade

with warm potato espuma and sourdough croutons

with sage and chestnut stuffing, pigs in blankets, roast potatoes, parsnips, cranberry sauce and turkey jus

with black pudding, braised choucroute, potato purée, caramelised apple and pork jus

with a risotto of mussels and chorizo

with confit tomato, pomegranate, miso glazed smoked aubergine, barigoule artichoke and harissa dressing (v)

with brandy sauce and malt ice cream

with Armagnac mulled prunes and almond tuile

with crispbreads & chutney

with Irish Abernethy butter

with extra virgin olive oil (v)

with blue cheese, warm crumpet, shallot rings and oxtail jus

with celeriac remoulade

with roast potatoes, braised red cabbage, Yorkshire pudding, green beans and bordelaise sauce

with celeriac remoulade, crisp Anna potato, apple purée and pork jus

with a cassoulet of Judion butter beans and chorizo

with lemon, basil aged parmesan and garlic emulsion (v)

with toasted pecan nuts, caramel sauce and vanilla ice cream

with poached brambles, vanilla crémeux and blackberry sorbet

with crispbread, Chapter One honey and quince purée

with a salad of Cornish crab, chilli and spring onions with a herb mayonnaise

with aged parmesan and crème fraîche

with roasted cauliflower, glazed heirloom carrot and bordelaise sauce

with quince jelly and port reduction

with hazelnut craquline, caramel sauce and vanilla ice cream

with Irish Abernethy butter

with a horseradish espuma and aged parmesan

with buttered spinach, warm poached egg and hollandaise sauce

with blue cheese, walnuts and apple

with roast potatoes, braised red cabbage, Yorkshire pudding, green beans and bordelaise sauce

with cavolo nero, braised red cabbage, potato purée and venison jus

with crushed pink fir potatoes and a warm tartar sauce

with caramelised cauliflower and black truffle (v)

with toasted pecan nuts, toffee sauce and vanilla ice cream

with a raspberry salad, peanut tuile and raspberry sorbet

with crispbread, Chapter One honey and quince purée