EXAMPLE EVENNG BAR MENU OCTOBER 2020

Nocellara olives 3.5

Sourdough, whipped butter 3.5

Fried peppers, almond 6.5

‘Nduja croquettes, aioli 6.5

Sharing Plates

Smoked cod’s roe on toast, soft boiled egg   9.5

Buratta, roasted figs, watercress   11.5

Tagliatelle, pheasant ragu   14.5

Celeriac, smoked butter, apple   15.5

Bavette, mashed potato, girolles   19.5

Apple sorbet, vermouth   7.5

Hazelnut ice cream, toasted oats   7.5

Neals Yard cheeses, fennel 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