This menu draws inspiration from a diverse range of cuisines, from French and Italian to Spanish, North African, and Levantine influences— It is a tapestry of Mediterranean cooking.
Starters
Hispi Cabbage£10.00
roasted and spiced cabbage served with a pepper and almond sauce, topped with wild mushrooms VG GF
Harlequin Squash£10.00
roasted squash filled with a creamy whipped goat's cheese and tomato gel, topped with a shard of Grana Padano VG GF
Beef Carpaccio£15.00
coated in mustard and herbs, served with wild mushrooms and buttermilk and a mushroom paste GF
Tuna Crudo£16.00
bluefin tuna seasoned with a cucumber jalapeño salsa, topped with a mustard dressing GF
Mains
Roasted Aubergine£16.00
modern take on Imam Bayildi- roasted aubergine, tomatoes and peppers, creamy cashew cheese, stewed onion, leeks and preserved lemon VG GF
Homemade Cannelloni£20.00
filled with baby spinach and ricotta, spicy prawns and a smooth tomato sauce
Sea Bream Fillet£25.00
pan-fried, on a base of creamy stewed vegetables and bacon, with a caper and herb salsa GF
Duck Breast£30.00
charred parsnip, pickled beetroot and plum poached in red wine with a dark rum sauce GF
Beef Short Ribs£32.00
braised in red wine, with lemon and Grana Padano mashed potatoes, silverskin onions, onion and pepper purée and silky beef jus GF
Sides
Dauphinoise Potato£5.00
with Montgomery cheddar sauce, charred white endive and crunchy capers VG GF
Steamed Greens£5.00
tenderstem broccoli or french fine beans sautéed in butter VG GF
Truffle mashed potato£5.00
mashed potatoes with grana padano, topped with black truffle oil VG GF
Puddings
Crème brûlée£9.00
topped with fresh mixed berries and homemade quince jelly VG GF
Poached pear£9.00
spiced, served with a homemade matcha cinnamon biscuit, topped with salted caramel sauce VG
Chocolate coconut fudge£9.00
with poached plums and sweet cashew cream VG
Aperitifs
Negroni 13£13.00
Paper Plane 13£13.00
Kir Imperial 14£14.00
Digestifs
Graham's Fine Tawny 7£7.00
Sanchez Romate Fino 7.5£7.50
Chateau Jany Sauternes 9£9.00
