A la Carte menu
Scallops marinated in blood orange vinegar with dorset crab and blood orange mayonnaise
Ravioli of langoustines, foie gras sauce and perigord truffle (£12 supplement)
Griddled red mullet with goat cheese ravioli, garlic puree and red wine jus
Seared foie gras with caramelised pear and confit ginger
Roasted quail with crispy veal sweetbreads, marinated foie gras and a warm orange and hazelnut dressing
Griddled fillet of sea bass with oyster beignet,salsify, smoked garlic hollandaise, red wine and rosemary jus
Poached fillet of turbot with celeriac, apples, mussels and chives
Saddle of Lune Valley lamb with onions, turnips and thyme
Saddle of venison with celeriac, beetroot and juniper jus
Roasted veal sweetbread studded with truffle, crispy chicken wings, salt baked celeriac, roasted chicken emulsion (£12 supplement)
2 COURSE MENU £ 55.00
3 COURSE MENU £ 61.00
A minimum of two courses will be charged per person.
A discretionary service charge of 12.5% will be added to your bill.
All prices include VAT.
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