La Tradition, La Saison, Le Potager, Le Voyage. Four key inspirations which guide our creatively classic, eclectically seasonal menu.

TUNA CAVIAR

persimmon, swiss chard

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MUSHROOM VELOUTÉ

chanterelle, pear

poached eggs

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BLACK TRUFFLE RISOTTO

artichokes, pecorino cream

port wine reduction

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DOVER SOLE

salsify, braised red cabbage

liquorice, infused jus

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BISON ROSSINI

pan seared foie gras, celery root

spinach subric, sauce périgourdine

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PAVLOVA EXOTIQUE

compressed pineapple, passionfruit

makrut zest meringue