Containing more than 30 servings of plants, our tasting menus feature a plant-based option for every course with the option to mix and match with animal-protein dishes.
'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.
Lunch special
5-Course Tasting Menu £59
with additional cheese course £65
Available for groups of up to 6 Tue-Sat until 31st December
***
5-Course Tasting Menu £85
Matching wine selection £60
Four glasses
*7-Course Tasting Menu £99
Matching wine selection £75
Six glasses
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
—
Foskett Farm roast carrot, nettle pesto, cashew butter N, Se, Mu, P-B
or
Cheswell Grange ox tongue, braised winter vegetables, fragrant broth Mu, E
—
Crispy Oyster & Black Pearl mushrooms, 'XO' sauce, watercress P-B, Mu
or
Hake beignet, smoked emulsion, seasonal slaw, Sussex radish F, S
or
Hand-dived Loch Fyne scallops, roasted cauliflower, apple ketchup Mo, D, E
(supplement £12)
—
*London red butterhead lettuce, Kultured miso aioli, pickled shallots P-B, Mu
or
*Laines Farm hasselback Jerusalem artichoke, apple, fermented chilli P-B
—
Red Kuri squash, pink flamingo peas, almond butter, vadouvan P-B, N
or
East Devon venison saddle, venison ragu, Sussex parsnip, blackberry ketchup Ce, D
SIDES
Morghew Pink Fir potatoes, with brown butter V, D or chickpea & chilli oil P-B, Se £8
London Toscano kale salad, hemp tahini P-B £8
Salt & vinegar crispy sprouts P-B £8
Mac'n'cauli-kimcheese V, D, G £9
—
*Baron Bigod cheese, digestive, membrillo, pickled blackberry D, G
or
*Cashew cheese, spelt cracker, membrillo, pickled blackberry P-B, N, G, Se
—
Pear, mousse, granita
—
Chouxnut, caramelised apple, Ivy House Farm double cream V, D, G, E
or
Beetroot panna cotta, beetroot & sea buckthorn sorbet, pumpkin seed cream P-B
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’