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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 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


5-Course Tasting Menu £79

Matching wine selection £52

*7-Course Tasting Menu £90 

Matching wine selection £69

Homemade sourdough, Ivy House Farm 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 £10

Bedlam Farm asparagus, smoked tofu purée, black garlic, focaccia crumb PB, G, S, N 


Hillman Farm pig's head terrine,  Braeburn apple, Sutton mixed leaves 

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


Devon pollack beignets, pickled Kentish rhubarb, crème fraîche D, E, F


Hand-dived Isle of Skye scallops, taramasalata, chive scape Mo, D, E, G

(supplement £12)

*London red Butterhead lettuce, Kultured miso aioli, marinated Sussex tomato, crispy kale P-B, Mu 


*Rich chicken broth, mustard spaetzle, chicken liver pâté, herb pesto D, G, E, Mu 

Roasted spiced cauliflower, caramelised cauliflower purée, zhoug, green olive lentils P-B


Devonshire hogget, smoked marrowfat peas, marinated Isle of Wight tomatoes 



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

London Toscano kale salad, hemp tahini P-B £8

Spring greens, charred bean emulsion, linseed crackers £8

Mac'n'cauli-kimcheese V, D, G £9

*Baron Bigod, digestive, baked citrus jam D, G


*Cashew cheese, digestive crumb, baked citrus jam P-B, N, G


Kentish rhubarb, mousse, rhubarb granita

Chouxnut, Myatt's strawberries, roast strawberry jam, Ivy House Farm double cream V, D, G, E


Beetroot & rosemary custard, Virunga 70% chocolate sorbet 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

A donation of 50p per person is added to each bill to support the work of Alexandra Rose​,

a charity who support families on low incomes to access fresh fruit and vegetables in their local community. 

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