Dictated by the seasons and working with local British growers the menu leans into French regional cooking. The à la Carte menu is available lunch and dinner and is accompanied by a daily specials board.

Menu

~~~

Baguette & Butter £4

Olives £4

Carlingford Oyster & Verjus £4ea

Cured Mangalitza Collar £8

Puffed Pig Skin, Tarragon & Smoked Eel £8

Boudin Noir Terrine £10

~~~

Languedoc Sausage £12

Kohlrabi, Hazelnut & Templegall £13

Leeks, Goat’s Curd & Cantabrian Anchovy Toast £14

Chicken Hearts & Smoked Westcombe Aligot £15

Calves Brain, Capers & Purslane £15

Poached Pollock, Chervil Root & Dorset Clams £25

~~~

Pied du Mouton, Barley, Lincolnshire Poacher £26

Smoked Eel, Bacon & Pink Fir £33

Confit Duck Leg, Boudin Noir & Choucroute £35

Scottish Fallow Deer, Squash & Mustard £53

~~~

Bitter Leaves & Cornish Kern £8

Potato Pave £8

~~~

Canelé & Lemon Curd £5

Bay Leaf Set Cream & Prunes £10

Chocolate & Pistachio Eclair £12

Pear Galette de Rois £12

Pevensey Blue £8