The Menu
Compliments of the Kitchen
A sequence of three single-bite preparations showcasing the day's finest ingredients. Changes daily at Chef Morel's discretion.
Included with all tasting menus. Served prior to the first course.
Chilled Oyster — Mignonette, apple granita, pickled cucumber ribbon £28
Hand-Dived Scallop — Cauliflower velouté, caviar, brown butter crumb £36
Heritage Beetroot — Whipped goat's curd, walnut praline, aged balsamic, micro herbs £24
Foie Gras Torchon — Toasted brioche, fig compote, Sauternes jelly £42
All starters available à la carte or as part of the seven-course tasting menu.
Wagyu Beef Tenderloin — Potato pavé, bone marrow jus, roasted shallot, watercress £85
Wild Turbot — Champagne beurre blanc, samphire, clam velouté, dill oil £68
Rack of Lamb — Herb crust, white bean cassoulet, black olive tapenade, rosemary jus £72
Wild Mushroom & Truffle Risotto — Arborio, aged Parmesan, black truffle shavings, chervil £54
Duck Breast — Confit leg croquette, cherry gastrique, celeriac purée, crispy skin £62
Mains served with a choice of seasonal accompaniment. Dietary alternatives available upon request.
Valrhona Dark Chocolate Fondant — Salted caramel ice cream, hazelnut tuile £18
Tarte Tatin — Granny Smith, Calvados cream, vanilla bean ice cream £16
Lemon Posset — Elderflower jelly, poached raspberry, shortbread £14
Selection of British Cheeses — Seasonal chutney, celery, candied walnuts, oat crackers £22
Petits Fours — A selection of handmade confections, complimentary with coffee £8
Tasting Menu Wine Flight — Classic — Seven pairings selected by Elena Vasquez £95 per person
Tasting Menu Wine Flight — Premium — Seven pairings including Grand Cru selections £165 per person
Champagne by the Glass — Laurent-Perrier La Cuvée NV £22
Cocktail Menu — Seasonal house cocktails from £16. Full spirits list available.
Non-Alcoholic Pairing — Seven curated pairings of pressed juices, teas, and house ferments £48 per person
Our full wine list features over 400 labels. Please ask your sommelier for the cellar book.
Seven-Course Chef's Tasting Menu £185 per person
Available Tuesday to Saturday, dinner only. The full table must participate.
- Amuse-Bouche — Compliments of the kitchen
- Chilled Oyster — Mignonette, apple granita
- Hand-Dived Scallop — Cauliflower velouté, caviar
- Intermediate — Chef's daily composition (seasonal)
- Wagyu Beef Tenderloin — Potato pavé, bone marrow jus
- Pre-Dessert — Seasonal palate cleanser
- Valrhona Dark Chocolate Fondant — Salted caramel
Optional Cheese Course — British cheese board to follow dessert +£22
Wine Flight (Classic) — Seven pairings +£95
Wine Flight (Premium) — Grand Cru selections +£165
Vegetarian and dietary tasting menus available with 48 hours' notice. Please inform us at time of booking.
Book Your Table
Ready to Experience the Menu?
We recommend reserving at least two weeks in advance. Tasting menu requests with dietary requirements should be noted at the time of booking.