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We use sustainable produce at the height of season from small-scale farmers and locally foraged ingredients. All with a low-waste approach to cooking. 

'Apriciation' - our pricing is such that we can ensure our team is paid appropriately for their contribution to the restaurant. All of the team go over and above and ensure that we create a memorable experience for you, our guests. As such, we have implemented a discretionary 'Apriciation' contribution of 8%. All of these funds go directly to everyone who is working in the business. Please note that the amount is at your discretion, so if you do not feel comfortable with this it can be left unpaid.

A LA CARTE

Homemade Wildfarmed sourdough, Ivy House Farm salted butter V, G, D or Citizens of Soil olive oil P-B, G £5.5

 

Fennel seed cracker & 'wasted' dip P-B, G £4​​​​​

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STARTERS​

London red butterhead lettuce, Kultured miso aioli, pickled shallots P-B, Mu £16.5

 

Laines Farm hasselback Jerusalem artichoke, apple, fermented chilli P-B £17

Foskett Farm roast carrots, nettle pesto, cashew butter N, Se, Mu, P-B £17

Hake beignet, seasonal slaw, smoked emulsion, Sussex radish F, S  £18

C​heswell Grange ox tongue, sorrel gnudi, fragrant brothMu, E, G, D £18

Hand-dived Loch Fyne scallops, taramasalata, apple ketchup Mo, D, E £24

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MAINS​

Cornish mackerel, brown crab & mussels, purple sprouting broccoli, sourdough F, G, C, E £34

Butter-poached Devonshire gurnard, Norfolk marrowfat peas, rich chicken broth F, D £40

Braised Secretts Farm celeriac, naked oats, preserved wild garlic Se, S, Ce £32

Crispy Oyster & Black Pearl mushrooms, 'XO' sauce, Flanders wheat, watercress P-B, G, Mu £36

Red Kuri squash, pink flamingo peas, almond butter, vadouvan P-B, N £35

 

East Devon venison saddle, venison ragu, Sussex parsnip, blackberry ketchup Ce, D £42​​

 

Cheswell Grange beef wing rib, sprout top & Pevensey blue D, G, Ce £82 (for two to share)

SIDES

Morghew Pink Fir potatoes, with brown butter V, D  or chickpea & chilli oil P-B, Se £8​​

London Toscano kale salad, hemp tahini, crispy onions P-B £8


Salt & vinegar crispy sprouts P-B £8​​

Mac'n'cauli-kimcheese V, D, G £9

PUDDINGS​

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Chouxnut, caramelised apple, Ivy House Farm double cream V, D, G, E £14

Poached pear, cashew cream, pear & Calvados granita, crispy rosemary P-B, N £15

​Esmeralda milk chocolate baked mousse, brown sugar & miso custard (please allow 15 minutes) V, D, E £15

Beetroot panna cotta, beetroot & sea buckthorn sorbet, pumpkin seed cream P-B  £15

Anzac biscuit, British feijoa sorbet G, P-B £5

Mini mince pie & brandy butter G, P-B £1.5ea

Fen Farm Dairy Baron Bigod cheese D, G  £18

Served with cinnamon babka & membrillo 

V - Vegetarian  |  P-B - Plant-Based  |  C – Crustaceans  |  Ce – Celery  |  D – Dairy  |  E – Eggs  |  F – Fish  |  

P – Peanuts  |  G – Gluten  |  L – Lupin  |  N – Nuts  |  Mo – Molluscs  |  Mu – Mustard  |  S – Soya  |  

SD – Sulphur Dioxide  |  Se – Sesame Seeds  |  A- Alcohol

 

Please note, we prepare our food in an environment with allergens and although we take utmost care we can’t guarantee that a dish is completely free of any allergen as traces may remain

We are taking part in ‘Pennies for Plates’, a two-month campaign (1st November to 31st December 2024) raising money for food redistribution charity, City Harvest London (reg. charity number 1163055).

 We are inviting diners to add 50p each to their bill by way of a donation to City Harvest. Each donation equates to TWO MEALS for a Londoner in need.

 At the end of December, we will send a list of donations to City Harvest and disburse the donations to them shortly after. Thank you for considering a donation to ‘Pennies for Plates’

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