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Lunch Menu Feb 25'

The lunch menu offers a three-course meal for £65.00 per person, with optional wine pairing for an additional £50.00. Dishes include choices such as celeriac, saffron risotto, and bluefin tuna for starters, followed by steamed cod or saddle of lamb, and desserts like Tarte Bourdaloue or chocolate brownie. A service charge of 13.5% will be added, and diners are encouraged to inform staff of any allergies or dietary needs.

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4 views1 page

Lunch Menu Feb 25'

The lunch menu offers a three-course meal for £65.00 per person, with optional wine pairing for an additional £50.00. Dishes include choices such as celeriac, saffron risotto, and bluefin tuna for starters, followed by steamed cod or saddle of lamb, and desserts like Tarte Bourdaloue or chocolate brownie. A service charge of 13.5% will be added, and diners are encouraged to inform staff of any allergies or dietary needs.

Uploaded by

totalityash
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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LUNCH MENU

3 Courses £65.00pp
Add 3 glasses of paired wine £50.00pp (100ml)

Celeriac “cacio and pepe” with extra aged balsamic vinegar

or
Saffron “Acquerello risotto” | red Sicilian prawn | green
shiso| bisque

or
Balfegó Bluefin Tuna | radish | yuzu and chilli condiment |
homemade mandarin ponzu (+£20.00pp)

Steamed Cornish Cod | cèpes | shiitake | preserved Winter truffle |


chicken jus

or

Saddle of lamb | Cévennes onion | piquillo peppers | lamb jus

“Tarte Bourdaloue” | Williams pear | almond praline| vanilla

or
Chocolate | hazelnut crisp | brownie | salted caramel

or
Selection of sorbets

or
Build your personal selection of artisan cheeses, homemade seed
crackers, apple and prune chutney (+£19.00)

In order to reduce carbon emission and glass usage, we are serving unlimited still and
sparkling filtered water for £2.00 per person.

A discretionary service charge of 13.5% will be added to your bill. Please inform a member
of staff if you have any particular allergies or dietary requirements.

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