Crafted with fire, served with love. Our menu evolves with the seasons.
Light beginnings to awaken the palate
Hand-cut A5 wagyu, quail egg yolk, shaved black truffle, sourdough crisps
Creamy burrata, smoked tomato consommé, basil oil, aged balsamic
House-smoked Scottish salmon, pickled cucumber, horseradish cream, dill
Porcini and chanterelle soup, truffle oil, crispy sage, toasted hazelnuts
Fire-kissed centrepieces for the table
45-day aged British ribeye, bone marrow butter, charred onion, triple-cooked chips
Herb-crusted rack of lamb, rosemary jus, charred heritage carrots, pomme purée
Line-caught sea bass, saffron fennel broth, samphire, cherry tomatoes
Fresh pasta, half lobster, bisque sauce, chilli, garlic, lemon zest
Whole roasted cauliflower, tahini, pomegranate, smoked almonds, herb chimichurri
Sweet finales crafted by Chef Sofia
Crisp meringue, dark chocolate mousse, blackberry compote, edible flowers
Valrhona chocolate, oak-smoked ganache centre, vanilla bean ice cream
Silky lemon cream, raspberry sorbet, shortbread crumble, micro mint
Selection of British and French cheeses, fig chutney, honeycomb, oatcakes
Handcrafted cocktails and curated wines
Woodford Reserve, smoked maple syrup, Angostura bitters, charred orange
Elderflower gin, prosecco, cucumber, basil, tonic
Rotating selection chosen by Elena. Ask your server for tonight's pour.
Three-course botanical pairing — kombucha, shrubs, and house-made sodas