EXAMPLE LUNCH & EVENNG BAR MENU MARCH 2020

Nocellara olives 3.5

Focaccia & sourdough, whipped butter 3.5

Warm ogleshield gougères 5.5

‘Nduja croquettes, aioli 6.5

Sharing Plates

Fried peppers, artichoke, almond 8.5

Buffalo burrata, fennel, peperonata, radicchio 9.5

Pork & pistacchio terrine, baby gem 9.5

Cornish crab, peas, lovage 10.5

 

 

Tagliatelle, lamb & rosemary ragu 14.5

Parisian gnocchi, pied de mouton, Swiss chard 16.5

Longhorn flat iron, rainbow chard, anchovy 19.5

Cornish turbot, swiss chard, pil pil 20.5

Lemon & aniseed sorbet 5.5

Dark chocolate, sea salt, olive oil 7.5

Baked custard, blood orange 8.5

Neals Yard cheeses, fennel jam, rye crackers 8.5/13.5


Please let us know about any food allergies and dietary requirements
A discretionary 12.5% service charge will be added to your bill