A la Carte menu
Seared hand dived scallops with pea purée scented with green curry spices
Tortellini of native lobster, tarragon, wilted greens, lobster butter sauce
Baked fillet of red mullet with warm salad of Octopus, fennel, blood orange and tarragon
Stuffed morels with potato gnocchi, crispy chicken wings and asparagus
Boudin of wood pigeon and foie gras with caramalised turnips, morels and Madeira
Fillets of John Dory, marjoram crust, Jersey royals, Fricassée of new season vegetables
Roasted fillet of turbot, young fennel, tomatoes confit with basil, langoustine butter sauce (£10 supplement)
Saddle of Lune Valley lamb with onions, turnips and thyme
Loin of veal with broad beans and morels
Roast breast of Rhug Estate chicken with truffle, 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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