Winter Tasting · 2025

The Menu

Seven movements shaped by what arrived at our door this morning. Written each afternoon, printed each evening, never twice the same.

Overtures

To open the evening

Oysters, Cucumber Snow
£6 ea.
Champagne mignonette, dill oil
Charred Hokkaido Scallop
£24
Brown butter, kombu, meyer lemon
Smoked Marrow Tart
£22
Cultured cream, chive oil, sourdough
Beef Tartare, Ember
£26
Bone marrow, pickled shallot, quail yolk

From the Sea

Line-caught daily

Turbot on the Bone
£44
Brown butter, capers, seaweed
Cornish Lobster, Salt Crust
£58
Bisque foam, tarragon, cognac
Wild Halibut, Verjus
£40
Sea herbs, brown shrimp, cider

Fire & Field

Cooked over embers

Aged Duck, Ember Roasted
£42
Beetroot, black garlic, elderberry
Herdwick Lamb, 45 days
£48
Charred aubergine, mint, harissa
Dry-Aged Ribeye, 60 days
£62
Bone marrow butter, watercress
Roast Celeriac, Truffled
£32
Aged parmesan, hazelnut, sherry

Postludes

To close the evening

Burnt Basque Cheesecake
£14
Muscovado caramel, sea salt
Chocolate & Olive Oil
£15
Smoked cream, cocoa nib, malden
Selection of British Cheeses
£18
Quince, oat crackers, honeycomb

The Cellar

By the glass

Champagne, Egly-Ouriet Brut Tradition
£26
Ambonnay, France
Chablis, William Fèvre 2020
£18
Burgundy, France
Barolo, Vietti Castiglione 2018
£24
Piedmont, Italy
Sake, Dassai 39 Junmai Daiginjo
£22
Yamaguchi, Japan

The Chef's Counter Tasting

Seven movements chosen by the kitchen, paired with wines from the cellar.

£145 / £215 with pairings

Reserve a Table

Made with Emergent