Menu

~ TO START ~

Bread & butter 4.5
Duck egg mayonnaise & anchovy 6.5
Pork rillettes, cornichons & charred sourdough 12
Asparagus, peas, goats curd & mint 14
Red mullet, fennel, pickled rhubarb & dill 13.5
Salad aux lardons 14.5
Braised cuttlefish, chickpeas, olives & aoli 14

~ MAINS ~

Chargrilled whole black bream, fried garlic, almonds & thyme 26.5

Feather blade steak, courgettes, haricot beans & tarragon 27.5

Rotisserie, Pasture reared Hubbard chicken

Whole (3-4 people) 64

Half (1-2 people) 32

Rosemary & anchovy butter 6.5 Roasted shallots & sage sauce 6.5

~ SIDES ~

Chicken fat potatoes 5.5
Buttered hispi cabbage & garlic 5.5

~ CHEESE & DESSERTS ~

Bleu d’Auvergne, sweet pickled prunes & rye crispbreads 8.5
Basque cheesecake, strawberries & almonds 9.5
Hazelnut friand, blood orange & creme anglaise 9.5
A glass of Sauternes & hazelnut croquant 10.5

Menu updated 23/04/2025

* A vegetarian menu is on offer. Menu is adaptable to allergies and dietary requirements *