EXAMPLE EVENNG BAR MENU
APRIL 2021

Sourdough, salted butter – 3.5
‘Nduja croquettes, aioli – 6.5
Pig’s head doughnut, lovage – 7

Salad of radish, artichoke and almond – 9.5
Burrata, peas, mint, bottarga – 11
Braised white asparagus, parmesan – 12

Ravioli of egg yolk, morels, wild garlic, créme fraîche – 19
Pork chop, roasted onions, bitter leaves – 20
Baked turbot, monks beard, seaweed butter – 23

Sourdough ice cream, blood orange – 8.5
Vanilla bottereaux, créme fraîche – 8.5
Neals Yard cheese, chicory jam, sourdough – 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