Modern British · London
crispy risotto balls, truffle aioli
Creamy spinach, artichoke hearts and parmesan, served warm with bread crisps
Charred skewers with lemon yoghurt
Crisp whitebait tossed in cayenne and smoked paprika flour, with lemon and a caper mayonnaise.
A soft-yolk hen egg wrapped in Bury black pudding and sausage meat, crumbed and fried, with English mustard mayonnaise.
Hand-picked white crab meat, brown crab butter, lemon and chives on grilled sourdough.
Slow-roasted vine tomatoes blitzed with basil and a little cream, with a warm sourdough roll and salted butter.
Heirloom tomato, burrata, basil oil, aged balsamic
Fresh pappardelle, guanciale, aged pecorino, shaved black truffle
sage butter, pecorino
Line-caught haddock in a crisp ale batter, triple-cooked chips, crushed peas and tartare sauce.
Slow-braised shin of beef and dark ale under an all-butter pastry lid, with mash and buttered greens.
Pork belly braised in Somerset cider until it gives way, with black pudding, apple and a cider cream sauce.
Shoulder of lamb cooked overnight with thyme and onion, under sliced potatoes crisped in dripping. Pickled red cabbage on the side.
Pearl barley cooked slowly with wild mushrooms, thyme and a splash of white wine, finished with aged cheddar.
Dry-aged beef, smoked cheddar, house sauce, brioche
Crispy wings with your choice of sauce: spicy chili glaze, tangy BBQ or sweet honey mustard
Dry-aged tomahawk, bone-marrow butter, charred greens
35-day dry-aged sirloin cooked over coals, with a green peppercorn sauce, watercress and triple-cooked chips.
Twice-blanched, once-fried, salted while hot. The way chips should be.
Tenderstem broccoli and cavolo nero in brown butter with toasted flaked almonds.
Cauliflower baked under a mature cheddar and mustard sauce with a crisp crumb.
Warm date sponge under a dark toffee sauce, with clotted cream.
Bramley apples baked under an oat and demerara crumble, with proper vanilla custard.
A dense 70% chocolate tart in a crisp pastry shell, sea salt, crème fraîche.