Sunday Lunch Menu

• Starters

• OCTOPUS

  Barbecued octopus, butternut, broccoli    
  Sauvignon Blanc 'Origin', Marlborough, Saint Clair (New Zealand) ​

• BEETROOT

  Cannelloni, goat’s curd, beetroot textures 
  Brouilly, Olivier Ravier Beaujolais (France) 

• HAM HOCK

  Terrine of ham hock & chicken, pistachio, beetroot      
  Côtes du Rhône Villages Plan de Dieu Vielles Vignes, Domaine Saint Damien (France​

• TART

  Pied de Mouton, King Oyster Shiitake, Cashle Blue 
  Gavi 'Palás', Michele Chiarlo (Italy) ​

• Main Course

• SIRLOIN

  • supplement £+5.00

  Roast potatoes, carrots, greens, Yorkshire pudding 
  Monemvasios, Monemvasia Winery (V)(Greece)   ​

• TROUT

  Baby gem, radish, mushroom dashi      
  Gérard Bertrand Terroir Picpoul de Pinet (France)​

• LAMB

  Rump, creamy potatoes, mushroom Gyoza, Roscoff onion      
  Pinot Noir 'Ad Hoc Cruel Mistress', Great Southern, Larry Cherubino (Australia) ​

• RISOTTO

  Butternut, pumpkin seeds, aged Parmesan, salsa Verde 
  Barrel Fermented, Sauvignon Blanc (South Africa) 

• Desserts

• CHOCOLATE

  Dark fondant, sesame seeds, tonka ice cream      
  Blue Aurora Ice wine (blueberries), Luton Farm, Oundle (England)​

• CRÈME BRULLÈ

  Banana sponge, lemon verbena, apple gel      
  Château Suduiraut, Castelnau de Suduiraut, Sauternes (France) 

• TART

  Spiced pear, rum and raisins custard  
  Late Harvest, Sauvignon Blanc (Chile) 

• CHEESES

  • Supplement £+ 4.00

  Selection of 3 British cheeses
  10 years Tawny Port, Douro, Barros (Portugal)