Seasonal Set Menu
A set menu shaped by what's best right now — led by the kitchen, guided by the seasons, and changed whenever the produce demands it.
2 courses 39 / 3 courses 46
Monday – Saturday
* Excluding bank holidays
Starters
Watermelon & tuna tartare (GF)
Cucumber, mint, lime & green chilli juice, fish eggs
Crispy hen egg
Garden salad, watercress potato cake, Lardo, dressing
Main course
Confit duck leg, blood orange, red wine jus (GF)
Wilted chard, sauté potato & chestnut mushrooms
Scottish salmon fillet and cockles (GF, N)
Crushed potatoes in smoked butter, banga bisque, chilli & garlic cavolo nero
Desserts
Rhubarb & custard trifle
Café gourmand TOTI trio collection (N)
TOTI choux bun, toasted pistachio marshmallow, Canelé de Bordeaux
Suggested pairing: Your preferred coffee or tea
Please notify a member of staff of any food allergies or dietary requirements.
(V) - Vegetarian (Ve) - Vegan (GF) - Gluten Free (N) - Contains nuts (*) - on request
A discretionary 10% service charge is added to all restaurant and bar bills, all of which goes to our staff.