Hors D’Oeuvres

Served until 10pm

• House foccacia & cultured butter(v)4.5
• Nocellara del Belice DOP Olives marinated in garlic & rosemary (v)4

• Boudin Noir Macaron3.5
• Smoked oyster & vin jaune granita3.5
• Dressed anchovies with fennel pollen4.5
• Air-dried Bresaola8.5
• British Mortadella8.5
• Fried chicken, buttermilk, fermented chili & cured egg yolk5

• Pork and prune terrine & sourdough8.5
• Salt-aged beef tartare, pickled ramson capers & anchovy emulsion9
• Burratina, confit tomatoes & dill pollen (v)8.5
• Shetland mussels & XO sauce8.5
• Escargot with herb butter8.5
• Slipsole with vadouvan spices9
• Pulled pork bun & chimichurri7

• Fondue de Savoie (v) (for two)22

• Cheese plate15
• Etivaz Gruyere, Roquefort Papillon, Sinodun Hill

• Warm chocolate mousse, crème fraiche6
• Sauternes crème brulée5.5
• Honey & lemon madeleines
• – x65
• – x1210

Tea & Coffee

• Fresh Mint Tea1.5
• Black Assam Tea2
• Union Filter Coffee2.5