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homemade, start to finish

The family menu

Four chapters, no fillers. The portions assume you skipped lunch, or plan to skip dinner.

Starters

Burrata, roasted figs & lovage

Creamy burrata over figs roasted in their own syrup, lovage oil and toasted sourdough.

Onion soup gratinée

Six-hour caramelised onions, beef broth, a raft of toasted bread and melted Comté.

Trout gravlax, cucumber & dill

River trout cured 24 hours in beetroot and gin, pickled cucumber, dill crème fraîche.

Mains

Duck breast, cherries & smoked beets

Dry-aged duck breast, sour cherry jus, beetroot smoked over oak, potato mille-feuille.

Line-caught hake, mussel butter

Thick hake fillet roasted on the bone, mussel and cider butter, charred leeks.

Celeriac steak, café de Paris

Whole roasted celeriac carved like a steak, café de Paris butter, watercress salad.

Desserts

Dark chocolate tart, buckwheat & fleur de sel

70% chocolate ganache, toasted buckwheat praline, a pinch of fleur de sel.

Poached pear, bay leaf custard

Pear poached in spiced white wine, warm bay leaf custard, almond crumble.

Drinks

Natural wine of the week (glass)

One grower, one cuvée, changing every Tuesday, ask what is open tonight.

House lemonade, verbena & honey

Pressed lemons, verbena from the courtyard planters, raw honey, lightly sparkling.

Reservations

Save your seats at the table

Tell us how many you are, high chairs, birthdays and grandmothers all welcome.

For today, call us directly:01 23 45 67 89