We offer both a carnivorous and plant-based option on our tasting menu with the option to mix and match.
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'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 £59
with additional cheese course £65
Available for groups of up to 6 Tue-Sat
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5-Course Tasting Menu £79
Matching wine selection £52
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*7-Course Tasting Menu £90
Matching wine selection £69
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Homemade focaccia, rye, & Toklas sourdough, Hollis Mead salted butter V, G, D
or Citizens of Soil olive oil P-B, G £4.5​
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Fennel seed cracker & 'wasted' dip P-B, G £4
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Beal's farm and Westcombe cured meats £10
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Crispy salt & vinegar potato skins £2
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Bedlam Farm Asparagus, smoked tofu puree, black garlic, focaccia crumb PB, G, S
or
Hillman Farm pig's head terrine, Braeburn apple, Sutton mixed leaves Ce
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Crispy oyster & black pearl mushrooms, 'XO' sauce P-B, Mu
or
Butter-poached pollock, cuttlefish & marrow fat pea ragu D, F, Mo
or
Hand-dived Firth of Clyde scallops, Sussex wild carrot, taramasalata Mo, D, E, G
(supplement £12)
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*London red butterhead lettuce, Kultured miso aioli, Sussex tomatoes, crispy kale P-B, Mu
or
*Potato terrine, wild garlic velouté, pickled shallots, egg E, D
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Barbequed Sussex leek, lentils, crispy Flamingo-pea tofu, dashi P-B
or
Cheswell Grange bavette, naked oats, rocket pesto, beetroot D, G
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SIDES
Pink Fir potatoes, brown butter V, D or smoked emulsion P-B £8
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London toscano kale salad, hemp tahini P-B £8
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Spring greens, charred bean emulsion, linseed crackers £8
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Mac'n'cauli-kimcheese V, D, G £9
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*Baron Bigod, digestive, pickled blackberry D, G
or
*Cashew cheese, pickled blackberry, digestive crumb P-B, N, G
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Kentish rhubarb, mousse
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Chouxnut, baked apple, Hollis Mead double cream V, D, G, E
or
Beetroot custard, rosemary and Virunga chocolate sorbet P-B
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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
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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.