Menus
Seasonal, ingredient-led menus, designed around what's best each month and tailored to every occasion.
Canapés
- Radishes, wild garlic butter
- Mackerel pate, new potatoes
Spring
- Pea soup, Parmesan croutons
- Lamb, Purple sprouting broccoli & anchovy
- Rhubarb & ginger crumble, custard
Summer
- Cappelaci, basil ricotta, raw Vesuvio tomatoes
- Sea trout, watercress sauce, sea purslane
- Chilled Summer berry soufflée, almond biscuit
Autumn
- Girolles vol au vent
- Guinea fowl, celeriac purée, savoy cabbage & bacon
- Twice baked chocolate torte, crème fraîche
Winter
- Crab risotto
- Turbot, brown butter beurre blanc, braised leeks
- Pistachio Madeleine, blood orange curd and mascarpone