Summer Sample Menu

Celebrate with our curated selection of sustainable seasonal plates

Available All Day: July 13th — 23rd | 12:00 – 21:30

Nibbles

Focaccia — whipped butter / balsamic & cold‑pressed rapeseed oil (v/ve)

Nocellara Olives — marinated in lemon, rosemary & garlic (ve)

Ajo Blanco — pickled fennel, amaretto grapes, almond flake (ve)

Small Plates

Goat’s Cheese Mousse — roast beetroot, honey oil (v)

Fried Brioche — pea & dill, anchovy, chilli crisp, lemon & ginger

Fried Artichoke — herb aioli, sumac (ve)

Cured Trout — cucumber gazpacho, ginger & lime, trout roe

Pomme Anna — truffle, parmesan custard (v)

Confit Cherry Tomatoes — hung yoghurt, crispy cabbage, balsamic (v)

Pappardelle — nori butter, bottarga

Brassicas — tahini butterbean, vinaigrette (ve)

Roast Carrots — hot maple & orange glaze, cashew cream (ve)

Beef Shin Croquette — birria dipping sauce

Polenta — chorizo, sweetcorn salsa, manchego

Hispi Cabbage — walnut ketchup, leek cream, charred leek ash oil (ve)

Slow‑Cooked Pressed Lamb Belly — carrot & ginger purée, salsa verde

Cod Loin — marinated lemon, Thatcher’s cider sauce, crispy panko