Chawanmushi with asparagus

purple sprouting broccoli and plankton

Spring vegetable tempura

Daikon dipping sauce

Beetroot tartare

Burrata and aged balsamic

Spilman farm asparagus

brown butter and hazelnut sabayon, wild garlic and preserved lemon

Truffled celeriac

grapes, almonds and gem lettuce velouté

Roasted cauliflower

hen of the wood mushrooms, yoghurt, raisins and endive

British cheese selection from Neal’s Yard

£15 supplement

Gariguette strawberries

coconut foam, lemon verbena

The Pass chocolate bar

passion fruit and milk ice cream

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