Chalk Stream Trout
Delicate cured chalk stream trout accompanied by fragrant nori, bright yuzu, and fresh dill.
Starters & Small Plates
Manchego
Savory chorizo crisp paired with rich egg yolk, fresh parsley, and shaved Manchego cheese.
Orkney Scallop
Pan-seared Orkney scallop served over a smooth squash purée with passionfruit and vadouvan spice.
Smoked Halibut
Exquisite smoked halibut accented with gochugaru, buddha's hand citrus, and crystal soy.
Bluefin Tuna
Fresh slices of vibrant bluefin tuna served with decadent oyster and finger lime pearls.
Mains
Roasted Lamb Dinner
Succulent roasted lamb dinner accompanied by a fresh mint herb reduction.
Veal Sweetbread
Crispy pan-fried veal sweetbreads served with rich black garlic, horseradish, parsley, cashew, oabika, and sesame.
Wild Bass
Pan-seared wild bass fillet with crispy skin, tender squid, and calamansi capsicum coulis.
Hampshire Venison
Tender Hampshire venison loin paired with celeriac purée, sweet quince, and ginger.
Wild Mushroom
Earthy sautéed wild mushrooms served over rich black rice risotto, bone marrow, and a subtle coffee reduction.
Wild Turbot
Roasted wild turbot fillet accompanied by morel mushrooms, Morteau sausage, and delicate parmesan foam.
Englefield Estate Venison
Decadent Englefield Estate venison served with spiced pear, black truffle, and crispy Alsace bacon.
Cornish Mackerel
Torched Cornish mackerel fillet paired with tart gooseberry gel, shaved fennel, and buttermilk sauce.
Mushroom Agnolotti
Handmade mushroom agnolotti pasta tossed in a velvety leek and comté sauce, topped with shaved black truffle.
Middle White Pork
Juicy Middle White pork cutlet served with girolle mushrooms, sweetcorn purée, and spicy chorizo oil.
Hispi Cabbage
Charred wedge of Hispi cabbage brushed with lovage oil, grated horseradish, and toasted ancient grains.
John Dory
Delicate John Dory fish fillet resting on seasoned Koshihikari rice or sanbaizu, with tender squid and fresh shiso leaves.
Jerusalem Artichoke
Roasted Jerusalem artichoke served with nutty farro, trompette mushrooms, and tart blackberry drops.
Orkney Langoustine
Sweet, tender Orkney langoustine tail paired with smooth squash purée, vadouvan spice, and passion fruit reduction.
Desserts
Lavender
Artful dessert featuring delicate lavender-infused components, lemon curd, vanilla chocolate, and macadamia fragments.
Carrot Cake
Modern deconstructed carrot cake infused with cardamom, layered with smooth vanilla bean cream and mascarpone.
Pine
Striking white ivoire chocolate creation scented with pine, blood orange segments, and fresh fennel fronds.
Mango
Tropical fresh mango slices served over creamy rice pudding, toasted cashews, and a hint of cardamom.
40% Jivara
Decadent milk chocolate dessert made with 40% Jivara, roasted buckwheat sobacha, yoghurt, and sesame crunch.
Apricot
Ripe golden apricot pieces paired with aromatic fig leaf ice cream, crisp meringue shards, and almond slivers.
Medjool Date
Rich caramel-toned Medjool date dessert accented with velvety Dulcey chocolate, panela sugar crystals, and almonds.
Fig Soufflé
Towering, perfectly risen fig soufflé dusted with powdered sugar, crunchy granola, and vanilla bean ice cream.
Bakery & Breads
Bovril Brioche & Sourdough
Warm freshly baked brioche infused with Bovril alongside rustic artisan sourdough, served with umami marmite and cultured butter.
