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 10%. 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.
Homemade Wildfarmed sourdough, salted Ivy House Farm butter V, G, D or Citizens of Soil olive oil P-B, G £5.5
Fennel seed cracker & 'wasted' dip P-B, G £4
STARTERS
Oxfordshire asparagus, ajo blanco, smoked mushroom, frisée P-B, G £17
Crown prince squash agnolotti, Kentish rocket, rarebit P-B, N, G £18
Koji-cured Devonshire haddock, toyomansi leeks, crème fraîche F, D, S, G £18
Cheswell Grange ox tongue, wild chervil gnudi, fragrant broth Mu, E, G, D £17
London Butterhead lettuce, Kultured miso, pickled shallots P-B, Mu £16
Porthilly oysters, preserved celtuce, Borde Hill radish, creamed roe Mo, D £22
MAINS
Smoked Saint Austell Bay mussels, cuttlefish ragu, ancient grain orzo Mo, G, C, D £36
Butter-poached Brixham gurnard, marrowfat peas, sambal butter, sea beet F, D £37
Sussex cabbage, preserved sprout pancake, pink flamingo peas, kosho P-B £33
London black pearl, coral & oyster mushroom, wild garlic, 'XO' sauce P-B, G, Mu £36
Roasted Suffolk cauliflower, piccalilli, naked oats, zhoug P-B, Mu £34
Otter Valley hogget, smoked marrow fat peas, marinated Sussex tomatoes Ce, M £42
Slow-cooked Suffolk Red pork collar, bacon jam, cobnut D, N, Mu £39
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
Mac'n'cauli-kimcheese V, D, G £9
Spring greens, almond butter P-B, N £8
PUDDINGS
Chouxnut, Kentish strawberries, Ivy House Farm double cream V, D, G, E £15
Poached Kentish rhubarb, cashew cream, rhubarb granita, goldencomb P-B, N £15
Baked Win-Win milk choc' mousse, brown sugar & miso custard (please allow 15 minutes) V, E, G, D £16
Todoli blood orange panna cotta, citrus jam, orange granita P-B £16
Seasonal cheese, cinnamon babka, preserved fruits D, G £18
Spent coffee, Win-Win choc' & caramel bonbon P-B, G £1.50ea
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
A donation of 50p per person is added to each bill to support the work of Alexandra Rose. The first Alexandra Rose Day was held over 110 years ago in 1912 in honour of Queen Alexandra, who wanted to help Londoners in poverty. This is a charity established to support families on low incomes to access fresh fruits and vegetables in their local community.