A la Carte

Offered for lunch and dinner

Sample

SNACKS

Kellys oysters, ponzu & melon 2.50 each

Devilled eggs, chipotle & goatsbridge trout caviar 6

Fish cakes, smoked eel tartare sauce 7

Wye Valley asparagus with romesco sauce 6

Sobrassada & goats cheese on toast 6

STARTERS

Buffalo Mozzarella, heirloom tomato, basil & olive 10

Mackerel, cucumber gazpacho, lemon & coriander 11

Buttermilk Quail, pickled fennel & herb aioli 13

Lambay Island crab, kohlrabi, smoked eel & avocado 12

Langoustine carpaccio, smoked crème fraiche, caviar, apple & yuzu 12

Beef tartare, horseradish, crispy quail egg, parsley mayo 10

LARGER PLATES

Flat Iron steak, romaine, anchovy, parmesan & onion 23

Cod, lardo, summer minestrone, mussels & bisque 23

Guinea fowl, peas, bacon, parmesan agnolotti 25

Suckling pig belly, butternut squash, smoked pear, raisin & mustard 24

Lamb Rump, artichoke, taggiasche & aubergine 26

TO SHARE

Chateaubriand, Bbq beef cheek, garlic potato, béarnaise sauce, baby gem & blue cheese 59