EXAMPLE LUNCH & EVENNG BAR MENU FEBRUARY 2020

Nocellara olives 3.5

Focaccia & sourdough, whipped butter 3.5

Warm cheese & onion gougères 5.5

Chicken liver parfait, sourdough flatbread 6.5

‘Nduja croquettes, aioli 6.5

Sharing Plates

Purple sprouting broccoli, Ticklemore 8.5

Buffalo burrata, fennel, blood orange, olive 9.5

Raw beef, avocado, burnt onion 9.5

Cornish cuttlefish, calçots, wild garlic 9.5

 

 

Tagliatelle, lamb & rosemary ragu 14.5

Celeriac, pied de mouton, hazelnut 16.5

Cornish gurnard, monk’s beard, smoked butter 18.5

Duroc pork chop, broccolo fiolaro, mustard 19.5

Rhubarb & Campari sorbet 5.5

Vanilla panna cotta, blood orange, caramel 7.5

Coffee ice cream & chocolate ganache 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