SET MENU
Lunch or Dinner
2 courses or 3 courses
Up to tables of 8
LUNCH
2 courses – 35 or 3 courses – 39
Tuesday–Saturday between 12:00 and 14:30
MILK BREAD 10
Harissa | Noisette Butter
TO BEGIN
AGED COMTE GOUGERES
Black Garlic
TACO
“Fish & Chips”
TO FOLLOW
POLLOCK
Squid Bolognese | Bisque | Kaffir Lime
RAVIOLI (v)
Ricotta | Garden Peas | Mint
to add
MIXED LEAF SALAD 9
Ponzu | Leek
BEN’S CHIPS 9
‘Peri-Peri’
CHARRED HISPI 9
Chicken Skin | Sherry
BEEFY CHIPS 10
Braised Oxtail
DESSERTS
AMALFI SORBET
CHEESE SELECTION 8
Rye Crackers | Onion Chutney
DINNER
2 courses – 39 or 3 courses – 45
Tuesday–Thursday between 17:00 and 21:30
Friday and Saturday between 17:00 and 19:00
Up to tables of 8
MILK BREAD 10
Harissa | Noisette Butter
TO BEGIN
AGED COMTE GOUGERES
Black Garlic
TACO
“Fish & Chips”
TO FOLLOW
POLLOCK
Squid Bolognese | Bisque | Kaffir Lime
RAVIOLI (v)
Ricotta | Garden Peas | Mint
to add
MIXED LEAF SALAD 9
Ponzu | Leek
BEN’S CHIPS 9
‘Peri Peri’
CHARRED HISPI 9
Chicken Skin | Sherry
BEEFY CHIPS 10
Braised Oxtail
DESSERTS
SAVARIN
Vanilla | Citrus | Rum
ICE CREAM TROLLEY
MERINGUE
Strawberry | Timur Pepper | Shortbread
(V) Suitable for vegetarians.
Please let us know if you have a dietary requirements or intolerance.
A discretionary service charge of 13% will be added to your final bill.
