Sunday lunch menu

On Sundays Lunchtime we offer 2 menus listed below

In order to retain the freshest of produce and appropriate delivery we require a pre-order highlighted on the menus below

1. The A la carte menu

2. The 6 course Taster Menu

pre-orders requested by 12.00 of the previoius Friday (48 Hours)

 A la carte Menu

~ starters~

Nocellara olives  - Sicilian green olives  £5

Focaccia -  Served warm with wild garlic butter ££5

Saffron & Bone marrow arancino - nduja sauce, aged parmigiano Reggiano £12

Pea and Wild Garlic Velouté - crème fraîche, fresh garden herbs £12

Beef Tartare - Hand cut fillet of beef, A5 Wagyu fat, toasted brioche, egg yolk cream £16

Hand Dived Scallop - Seared scallop, vadouvan sauce, Arenkha caviar, samphire, green apple and apple marigold £16 —PRE-ORDER REQUIRED

~ MAINS ~

Braised Short Rib Ragù  £25

Slow-braised beef short rib ragù, calamarata pasta, basil

 Lamb Cannon  £40

Dashi vinegar glazed lamb cannon, white asparagus, wild garlic and black garlic emulsions, caramelised celeriac purée, roasted Roscoff onion and Roscoff onion purée, sobacha-roasted buckwheat, minted lamb and caper sauce, fondant potato and braised lamb shoulder

Linguine all’Aragosta  £49.50— PRE-ORDER REQUIRED

Linguine, whole lobster tail poached in a lobster beurre noisette, lobster bisque, pomodorini, basil

Burrata & Black Truffle Tortelloni  £32  -  Morel & sherry sauce, truffle jus

 STEAKS

Steaks are served with triple cooked chips, portobello mushroom and oregano roasted tomato

Fillet steak 8oz £40

Dry aged ribeye steak 8oz £39

Sharing Steaks (24 hours pre-order required)

Served with triple cooked chips, portobello mushroom, roasted tomato, hispi cabbage and a sauce of your choice

 Dry aged Cote du Beouf 35oz £110 — PRE-ORDER REQUIRED

Chateaubriand 20oz £100 — PRE-ORDER REQUIRED

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

SIDES:

Beef Tallow Carrots - Carrot braised in beef tallow topped with braised ox cheek and black garlic emulsion £6

Charred Hispi Cabbage -Hispi cabbage, truffle aioli, Roscoff onion purée, crispy shallots, chives cabbage & truffle aioli (v) £6

~ DESSERTS ~

Sticky toffee pudding : Banana butterscotch, malt ice cream (v) £10                                      Rhubarb Mille Feuille: White chocolate & stem ginger crémeux, poached rhubarb, rhubarb jam, rhubarb & raspberry milk sorbet £14 Chocolate & Truffle: Dark chocolate crémeux grated tonka bean, feuilletine, black truffle ice-cream                Cheese – Taleggio, Provolone, Gorgonzola piccante with quince, onion chutney, Lincolnshire plum bread, seasonal fruit, house crackers £16                                                                                                                                add a flight of 3 shots of paired wines or 3 paired whiskies to your cheese board: extra £9.

please note: the menu is changed seasonally

6 courses Taster menU--pre-order Required

Menu

spring 6-Course Tasting Menu  (£110pp)

First

Amuse-Bouche

Three seasonal bites from the kitchen

 Second

Hand dived scallops

XL large scallop, lardo, matelote sauce, celeriac, apple

Third

Cod

Butter poached, Champagne sauce, pea, Roscoff onion, Arenkha caviar, chive

 Fourth

Lamb

Courgette, wild garlic, celeriac, dashi vinegar, mint, caper

 Fifth

Yorkshire Rhubarb

Rhubarb, hibiscus, lemon verbena

 Sixth

Dark Chocolate

Cacao nib, tonka, brown butter

PAIRED WINES  WITH EACH COURSE £45

please note: the menu is changed seasonally

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