Restaurant menu

Cider and shallot vinaigrette, rye bread

Spinach smoked cheddar sauce, pecan condiment, mushroom pickles and garlic croutons.

Vanilla cider vinaigrette with almond and pine nut purée Ras el-hanout roasted apples.

Focaccia with olive tapenade Kalamata and aioli in siphon

Mushroom powder and crispy cocoa, Pickled mushrooms.

Toasted brioche, Prawn head butter, bisque aïoli and fennel pickles.

Soya and ginger rice emulsion, miso yolk, cucumber and sesame seeds.

Fresh French Fries and homemade sauces

Foie gras, garlic and port, condiment, shimeji pickles and potato fat beef velouté

Comté cream, trio of cauliflowers in texture, salad leaves.

Christian Parra’s black pudding with shallot and pear compote, Potato millefeuille, pickled pears and tarragon chicken jus.

Confit duck legs with foie gras, pig polpetti, lamb chop sauce, garlic and parsley siphon.

Sweet potato purée with curry, passion fruit tartar and coconut manioc veloute.

Smoked celeriac mousseline and haddock, celery and granny apple condiment with lemon zest

Cucumber pickles with lemongrass, soy oyster mushrooms, kimchi, Sweet and sour sauce, ginger mayonnaise and fresh french fries.

Selection of breads from Yvonne’s

Homemade Granny Apple Sorbet and Muscovado Foam

Homemade

Selection of Homemade Sweets

 

Lemon and sesame marshmallow, limoncello ice cream and yuzu gel.

Chocolate cake, banana ice cream, salted caramel ganache and caramelized walnuts.

Orange curd, crispy brick pastry, almond and pomelo sorbet and star anise ganache.

Ice cream dulcey chocolat, buckwheat dulce de leche siphon and crunchy tuile

only at lunchtime, Monday to Friday, excluding public holidays

only at lunchtime, Monday to Friday, excluding public holidays

only at lunchtime, Monday to Friday, excluding public holidays