A LA CARTE MENU
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.
Homemade Wildfarmed sourdough bread with Estate Dairy butter V, G, D
or Citizens of Soil olive oil P-B, G £6
STARTERS
Tempura courgette flower, basil with homemade ricotta V, D or marrowfat pea P-B £8 each
Marinated tomatoes, pumpkin seed milk, pickled shallot P-B £17
London butterhead lettuce, miso, pickled rhubarb, crispy kale P-B, Mu £17
Slow-cooked ox tongue terrine, beetroot ketchup, mustard mayo Mu, G £19
Cured chalk stream trout, greengage, crème fraîche, bergamot F, D £20
Scottish hand-dived scallops, coral cream, sambal D, F, Mo £27 (as main £49)
MAINS
Flourish Farm aubergine, kimchi, fresh herb salad, makrut lime P-B £36
Black pearl & shiitake mushrooms, koji, watercress, 'XO', Flanders wheat P-B, G, Mu £37
Smoked carrot tart, cashew butter, black barley, carrot top relish P-B, G, N £34
Butter-poached pollack, orzo, sweetcorn, tarragon F, E, G, D £38
Otter Valley hogget shoulder and cutlet, fennel, pea, herb velouté Mu £42
SIDES
La Ratte potatoes, brown butter V, D or yellow pea hummus, sesame & chilli P-B, Se £8
Kimchi & Westcombe cheddar 'lasagne' V, G, D, E £8
London toscano kale salad, hemp tahini, crispy onions P-B £8
Purple sprouting broccoli, almond butter, linseed cracker P-B £8
PUDDINGS
Citizens of Soil olive oil parfait, Anzac biscuit, kumquat, blood orange granita V, E, D, Se £15
Baked Win-Win milk choc' mousse, brown sugar & miso custard (please allow 10 minutes) V, E, D £17
Fig leaf panna cotta, Kentish strawberries, raspberry sorbet, shortbread P-B, G £15
Hafod & Ogleshield cheese custard, apple raisin toast, pickled blackcurrants V, G, D, E £14
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
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 a discretionary 'Apriciation' contribution of 13.5%. 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 donation of 50p per person is added to each bill to support the work of School Food Matters believes that every child should enjoy nutritious, delicious and sustainable food at school and leave with an informed and positive relationship with food.