top of page

We offer both a carnivorous and plant-based option on our tasting menu with the option to mix and match.

'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 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.


Lunch special

5-Course Tasting Menu £55

with additional cheese course £61

Available for groups of up to 6 Tue-Sat


5-Course Tasting Menu £79

Matching wine selection £52

*7-Course Tasting Menu £90 

Matching wine selection £69

Homemade focaccia, Toklas sourdough, Hollis Mead salted butter V, G, D 

or Citizens of Soil olive oil P-B, G   £4.5

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


Westcombe Charcuterie | black pepper, nutmeg and garlic salami £10

Roasted Royal Oak carrot, cashew butter, carrot top pesto P-B, N, Mu


Hillman Farm pig's head terrine, crispy ears,  Braeburn apple, Torri nursery lettuce G, Ce

Crispy oyster & Black Pearl mushrooms, 'XO' sauce P-B, Mu


Butter poached pollock, cuttlefish and marrow fat pea ragu D, F, Mo


Hand dived Scottish scallops, beef fat & black garlic takoyaki, taramasalata Mo, D, E, G

(supplement £12)

*London red butterhead lettuce, Kultured miso aioli, crispy peas P-B, Mu


*Slow-cooked egg, Westcombe saucisson, spring onion, wild garlic velouté E, D, G, Mu

Roast Bedlam Harlequin squash, smoked marrow fat pea & spring greens P-B


Cambridgeshire venison pithivier, Brambletye celeriac, spent apple ketchup D, Ce, G, E



Pink Fir potatoes, brown butter V, or smoked emulsion P-B  £8

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

Crispy sprouts, fermented chilli oil P-B £8

Mac'n'cauli-kimcheese V, D, G £9

*Rollright, digestive, pickled blackberry D


*Cashew cheese, pickled blackberry, digestive crumb P-B, N

Kentish rhubarb P-B

Chouxnut, baked apple, Hollis Mead cream V, D, G, E


Beetroot tart, rosemary and Virunga chocolate D

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 Chefs in Schools,

a charity who provides and support online and onsite training, helping schools serve up food and food education.

They target areas with high levels of socio-economic deprivation, aiming to reduce food poverty,

child obesity and malnutrition.  

bottom of page