A la carte Menu

at the bronze pig

(Add fresh black summer truffle to any Starters or Mains dish £6)

Nocellara olives with focaccia, balsamic, olive oil £10

Burrata, lightly pickled plum, truffle honey, radish, fennel £11 (V)

Saffron & bone marrow arancini, lardo, aioli, parmigiano £11

Carpaccio, wild garlic emulsion, pickled shallot, rambo radish, olive oil £15

Dry aged duck breast, Sichuan pepper, beetroot, blackberry, roscoff onion, parsnip, pomme puree, port & bone marrow jus £35

Lobster tonnarelli pasta, lobster bisque, £35

Bucatini pasta, pomodoro sauce, basil oil, parmigiano £19 (V)

Braised Ox cheek ragu, pomodoro & bone marrow sauce, calamarata pasta £20

Porcini and ricotta ravioli, portobello mushroom, brown butter, sage, roasted pine nuts, chive oil £20 (V)

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8oz fillet steak £39.95

Served with triple cooked chips, portobello mushroom, roasted tomato, cafe de Paris butter

20oz Chateaubriand – serves 2 (pre-order required) £100

Sauces: Peppercorn £4 / Bone marrow jus £4 / Stilton £4

Side: Honey glazed carrots £4 (V)

Chocolate mousse, hazelnut, chocolate soil, feulletine, malt ice cream £12 (V)

Sticky toffee pudding, butterscotch sauce, vanilla ice cream £12 (V)

Pistachio & mascarpone filled Sicilian cannoli £12 (V)

Wild blueberry tart, white chocolate cremeux, shiso, blueberry & yuzu sorbet £13

Cheese – a selection of 3 cheeses with with accompaniments £15.50 With a flight of 3 paired wines or 3 paired whiskies: extra £8.50 pp.