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A LA CARTE - DINNER


PLATES

Watercress soup, slow cooked egg 6.5

Sardine Escabèche, black olive oil, lemon croutons 6.5

Braised octopus Niçoise salad 9

Revised Lyonnaise salad, pork crackling, crumbed ham hock & soft boiled egg 8.5

Hereford snails & meatballs Mauricette, chicken & wild mushroom custard 8.5

Vegetable 'merguez' with mint couscous & aromatic broth 7.5  14

Beetroot ravioli, ricotta & parmesan, fried breadcrumbs, rocket 8 15

Guinea fowl white pudding with garlic braised lettuce & hedgehog mushroom sauce 8.5  16.5

Sautéed veal kidney with pumpkin polenta & devilled sauce 17

Confit lamb shoulder, white bean & preserved lemon purée, roast pepper & green harissa 17.5

Roast whole sea bass stuffed with prawn mousse, braised fennel, Pernod cream 20

Grilled 28-day aged sirloin, hand cut chips, Béarnaise sauce 25 OR

Bone marrow & red wine sauce  27.5

Chargrilled quail, coco beans, roast peppers, wild garlic & devils on horseback 17 


SIDES

Steamed Savoy cabbage & caraway beurre blanc ~ Hand cut chips ~ Mixed leaf salad

Seasonal vegetables, herb & shallot butter 4 each

Boulangerie de Paris country bread, butter (extra portion) 2.5 

 

TO FINISH...

Warm rhurbarb & crème fraîche brioche tart 6.5

Yoghurt pannacotta, eucalyptus pineapple, passion fruit & ginger sauce 6.5

Crème brûlée, raspberry sorbet 6.5

Wine poached pear & hazelnut brownie, Tonka bean ice cream 6.5

Selection of homemade ice cream & sorbet 6 

CHEESE

Selection of cheese from Androuet, walnut bread & grapes 3.5 each OR 9 for 3





















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