CHEF'S TABLE
We develop the menu over a two month period with seasons in mind.
Sample menu:
Oscietra Caviar
bao, cultured butter
Blue Gray
tartare, truffle ponzu nori
Tacoyaki
nduja, bonito
Chutoro
shiso, green mango
Hamachi
yuzu koshu, honey vinaigrette, radishes
Louet-Feisser Oyster
mandarin
Orkney Scallop
pumpkin hot sauce
Cornish Cod
yuzu, kombu dashi, trout roe
Smoked Delicia Pumpkin
massaman
Rajasthani Spiced Sika Deer
parsnip, umeboshi
Granny Smith
blackberry, sparkling sake
Tamarind Custard Tart
goats milk, Tasmanian wild pepper
Passion Fruit 'Jaffa Cake'
155 per person
please contact us for more information
if you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients before your meal
a 15% discretionary service charge will be added to your bill
all prices are inclusive of VAT