Our menus
Written with the seasons and changed every month.
Dinner & drinks
All prices include service. Please tell us about any allergies.
Brown butter, cauliflower, golden raisin, capers
Smoked egg yolk, shallot, rye crisp, watercress
Goat curd, hazelnut, aged balsamic, sorrel
Half dozen, mignonette, finger lime
Truffle cream, chive oil, sourdough soldier
Buttermilk, dill, pickled cucumber, trout roe
Cherry jus, celeriac purée, charred endive
Bone marrow crumb, pomme purée, bordelaise
Mussels, saffron beurre blanc, sea herbs
Smoked aubergine, salsa verde, crispy sweetbread
Ricotta, brown butter, sage, aged parmesan
Leek fondue, clams, parsley, champagne velouté
Bourbon, hawthorn berry, lemon, egg white
Gin, dry vermouth, cucumber, dill oil
Rye, demerara, orange, applewood smoke
Elderflower, white vermouth, sparkling wine
Gin, bitter aperitivo, coffee-infused vermouth
Pea flower, lime, basil, tonic
Hazelnut praline, cocoa nib tuile, sea salt
Elderflower cream, basil, freeze-dried berries
Warm, with vanilla ice cream poured at the table
Spiced red wine, mascarpone, almond crumble
Brown butter pastry, lavender cream, bee pollen
Three seasonal sorbets, made in house
We change the menu when the farmers tell us to. Some dishes last a month, some only a week.
A few tables left for this evening
Walk-ins are welcome at the bar from 5:30 pm.