Tonight's our final night serving up this incredible menu and we've got just one table left. The star of the show is our pan-seared duck breast, paired with sumac-spiced carrot puree and a rich five-spice duck jus made with the bones. On the side, we confit the duck legs to make samosas, with dried apricots, ras el hanout, and served with a mango chutney mayo
Final weekend to try this menu and this lovely pollock, served with a curried mussel sauce, amazing sweet purple sakura potatoes, samphire and pickled blue meat radish (that turns pink due to the pickling)
Bread course on the current dinner menu! Final two weekends to catch it. We’ve made a waffle using nori parader for a sweet/salty umami hit, and alongside we have a homemade seaweed tartare whipped through cultured butter. Not one to miss so get the last few spots before this menu changes on the first weekend of may
On this menu! And this evening is the last chance to try before we close over Easter weekend. Charred Calcots topped with a bright kiwi salsa and then covered with smokey sabayon. On the side we’ve made a crumb using the incredible bright green oil made from the tops of the Calcots
Here’s the last dish of the current menu, a hay mousse and caramel mille-feuille with home made inverted puff pastry and a blood orange and passion fruit gel. Inspired in @chefjfp grandmother and her farm.
For the cheese course on the current menu, we’re once again making good use of our neighbours @jumicheeselondon and using their lovely crème chèvre, an amazing combination of goat and cows milk, a creamy cheese that we turn into a mousse. We serve the mousse with sorbet made from @rhubarbrobert ’s forced rhubarb and topped with our own foraged pine needle oil, which has an amazing woodsy but green apple taste to it
Valentine’s Day has gone but hearts aren’t just for Valentine’s Day! A playful little pallet cleanser on the current menu, we made our own sweets using bitter clementine and bay leaf, a fun little treat as a refreshment between the two main courses. Space this weekend to book and try the new menu
