À La Carte Menu

SAMPHIRE sundried tomato & black olive bread, smoked butter (2 per portion) ^vec

6

JERSEY OYSTERS ^gf (minimum 3 oysters)

Natural, served with mignonette

Marinated, chilli & bergamot dressing

2.50 each

3 each

SERROUDA, bread Tuile, confit tomatoes, tomato dressing ^ve

8

CHARCUTERIE BEIGNET, lardo (2 per portion)

8

ANCHOVY BRUSCHETTA, garlic crostini, fresh parsley (2 per portion) ^vec

7

CRAB & GRAPEFRUIT SALAD, crème fraiche, pomelo, radish ^gf

18

BEEF TARTARE, duck egg purée, truffle mayonnaise, crostini

22/41

FOIE GRAS, Calvados-soaked apple loaf, Pedro Ximénez

24

TRUFFLE LINGUINE, truffle emulsion, Pecorino, fresh truffle ^v,vec

24/44

BBQ OCTOPUS, San Marzano & harissa, smoked aubergine, basil crisps ^gf

19

SEARED SCALLOP, caper beurre noisette, lemon & parsley ^gf

20

PARSNIP VELOUTÉ, cheese beignet, Granny Smith ^v,vec

16

LOBSTER BISQUE RISOTTO, red prawns, poached lobster tail ^gf

48

STUFFED SOLE, scallop & red prawn mousse, dill beurre blanc ^gf

45

CHIMICHURRI CHICKEN KIEV, salsa fresca

32

BEEF FILLET, Madeira & truffle sauce, served with chips ^gf
make it “Rossini” ( + croute & roasted foie gras)

46
52

PAN-FRIED SEA BASS, smoked black olive, romesco ^{n, gf}

37

PEARL BARLEY RISOTTO, Vacherin, crispy artichoke, smoked olive oil ^v,vec

28

WHOLE GILTHEAD BREAM, sauce Grenobloise^gf

40

PORK TOMAHAWK, roasted stone fruit butter ^gf

11 per 100g

COTE DE BOEUF
CHATEAUBRIAND
PORTERHOUSE

Choice of sauces: Bearnaise, smoked peppercorn, beef jus ^gf

13 per 100g
15 per 100g
14 per 100g

SMOKED BEEF SHORT RIB, lovage crumb, beef glaze

55