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, celtuce P-B, G £17
Bedlam farm artichoke agnolotti, London rocket, rarebit P-B, N, G £18
Cheswell Grange ox tongue, dill gnudi, fragrant broth Mu, E, G, D £17
London Butterhead lettuce, Kultured miso, pickled shallots P-B, Mu £16
Koji-cured line-caught mackerel, tamari leeks scapes, crème fraîche F, D, S £18
Five Porthilly oysters, preserved celtuce, Borde Hill radish, creamed roe, shallot Mo, D, Ce £24
MAINS
Smoked Porthilly mussels & clams, crab ragu, ancient grain orzo, home-made puff pastry Mo, G, C, D £36
Cornish bouillabaisse, today's by-catch, green olive lentils, kimchi rouille G, E £38
Surrey cabbage, preserved beetroot pancake, pink flamingo peas, kosho P-B £33
London black pearl, coral & oyster mushroom, Sussex watercress, 'XO' sauce P-B, G, Mu £36
Foskett farm carrots, elderflower, black barley, quinoa P-B, Ce £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, G £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
Bedlam farm purple sprouting broccoli, almond butter P-B, N £8
PUDDINGS
Caramelised white Win-win choc' and Kentish rhubarb, Northiam dairy soft cheese D, G £15
Chouxnut, Kentish strawberries, Ivy House Farm double cream V, D, G, E £15
Baked Win-Win milk choc' mousse, brown sugar & miso custard (please allow 15 minutes) V, E, G, D £16
London fig leaf panna cotta, citrus jam, Myatts raspberry sorbet P-B £16
Roasted Kentish strawberries, cashew cream, strawberry granita, goldencomb P-B, N £15
Spent coffee, Win-Win choc' & caramel bonbons P-B, G £2
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.