
Fragrant red curry with coconut cream, Thai basil, seasonal vegetables, and steamed jasmine rice. Plant-based with remarkable depth.
Riesling
540 kcal

British grass-fed ribeye, dry-aged for 35 days, with bone marrow butter, watercress, triple-cooked chips, and béarnaise sauce. Our signature dish.

Whole roasted line-caught sea bass from Cornwall with samphire, Jersey Royals, and lemon verbena beurre blanc.

Arborio rice with foraged wild mushrooms, aged Parmigiano-Reggiano, truffle shavings, and crispy sage. Chestnuts in season.