Dinner

CRISPY ORKNEY SCALLOP TARTLET

Smoked brown butter sauce

29

SAINT EWE SOFT EGG, BLUEFIN TUNA TARTARE

Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)

20

FEATHERED GAME TERRINE, PICKLED GIROLLES

Cognac jelly, green salad

32

BEEF TARTARE, ROASTED BONE MARROW

Anchovy, black garlic and toast

29

STEAMED COMTÉ CHEESE SOUFFLÉ

Albufera sauce (add pan-seared French foie gras 10)

22

NOT-SO-CLASSIC QUICHE

Ham and Beaufort cheese, Lardo di Colonnata, green salad

26

SALTED BUTTER-ROASTED SPIDER CRAB

Anise-scented coral jus, tomato cloud, grated bottarga, black lemon powder

28

TEMPERED WAGYU BEEF AND POACHED LANGOUSTINE

Armorican sabayon, poached foie gras

57

BEETROOT AND SPINACH RAVIOLI

Celery extraction, roasted corn extraction, turnip juice and parsley oil

20

CURRY MAN’OUCHÉ WITH HERB SALAD

Black garlic mayo, pistachio and ginger gel

24

AVOCADO PLISSÉ, CURRY OIL AND PUFFED RICE

Warm sushi rice, vegetable brunoise

19

THE “FLATATOUILLE”

Cabbage with seasonal vegetables, celeriac, tomato syrup, smoked oil and rocket pesto

28

ORZO PASTA

French onion consommé, 12-month Comté

29

FETTUCCINE PASTA

Cancoillotte cheese, crushed black pepper

29

CÈPE RAVIOLE

Runny egg yolk, spinach and ricotta, Parmesan emulsion

32

GREEN LASAGNA, BOLOGNESE AND PARMESAN

Recipe from mon ami, Luigi Taglienti

37

WHOLE DOVER SOLE MEUNIÈRE SAUCE

Filleted tableside

95

A SURF AND TURF, WAGYU BEEF MILLE FEUILLE & BLUE LOBSTER TAIL

Choron sauce with sesame oil (add Prunier Oscietra caviar 5/g)

179

A “BADABOUM” ORGANIC EGG WITH PRUNIER OSCIETRA CAVIAR

Sorrel, Salish smoked salt, salmon cream

69

CONFIT MONKFISH

Confit in peppered duck fat, parsley vienoise, roasted cèpes

59

RED MULLET À LA PLANCHA

Cockles, chermoula sauce and chorizo butter

56

A BONE MARROW-CRUSTED BEEF FILLET

Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add pan-seared French foie gras 15)

69

A PAN-FRIED SWEETBREAD

Girolles and Vin Jaune

62

CORNWALL LAMB CHOP

Hay-barbecued, samphire pistou, anchovy paste and lamb jus

59

CUT OF THE DAY

MP

OUR DAILY CHEESE SELECTION

Sustainable harvest green salad

24

HAZELNUT ÎLE FLOTTANTE

Meringue, hazelnut crème anglaise, vanilla caramel and hazelnut praliné

22

A CREAMY CHOCOLATE SOUFFLÉ

Vanilla ice cream, flambéed with Amaretto

26

DARK CHOCOLATE NAMELAKA

Caramel, sobacha croustillant and whisky ice cream

24

ALMOND CLOUD

Black fruit compote, raspberry sorbet, Chartreuse-lemon gel and Chartreuse almond mousse

24

BLACK FIG BOSTOCK

Brioche, grape and verjus foam, curry ice cream

23

OUR MONTHLY “DESSERT DROP”

A limited-edition dessert available this month only

24

THREE COURSES

FROM 12:00 to 14:00

55

Our Wine Pairing

45

STARTER: SAINT EWE SOFT EGG, BLUEFIN TUNA TARTARE

Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)

STARTER: CRISPY ORKNEY SCALLOP TARTLET

Smoked brown butter sauce (add 9)

STARTER: BEETROOT AND SPINACH RAVIOLI

Celery extraction, roasted corn extraction, turnip juice and parsley oil

STARTER: STEAMED COMTÉ CHEESE SOUFFLÉ

Albufera sauce (add pan-seared French foie gras 10)

STARTER: NOT-SO-CLASSIC QUICHE

Ham and Beaufort cheese, Lardo di Colonnata, green salad (add 5)

MAIN: ORZO PASTA

French onion consommé, 12-month Comté

MAIN: RED MULLET À LA PLANCHA

Cockles, chermoula sauce and chorizo butter

MAIN: BONE MARROW-CRUSTED BEEF FILLET

Bordelaise sauce, onion marmalade, wholegrain mustard and verjus-glazed grapes (add 20)

MAIN: CORNWALL LAMB CHOP

Hay-barbecued, samphire pistou, anchovy paste and lamb jus

MAIN: AVOCADO PLISSÉ, CURRY OIL AND PUFFED RICE

Warm sushi rice, vegetable brunoise

DESSERT: OUR DAILY CHEESE SELECTION

Sustainable harvest green salad (add 10)

DESSERT: HAZELNUT ÎLE FLOTTANTE

Meringue, hazelnut crème anglaise, vanilla caramel and hazelnut praliné

DESSERT: ALMOND CLOUD

Black fruit compote, raspberry sorbet, Chartreuse-lemon gel and Chartreuse almond mousse

DESSERT: CREAMY CHOCOLATE SOUFFLÉ

Vanilla ice cream, flambéed with Amaretto (add 9)

DESSERT: DARK CHOCOLATE NAMELAKA

Caramel, sobacha croustillant and whisky ice cream

4 COURSES

95

5 COURSES

120

SAINT EWE SOFT EGG, BLUEFIN TUNA TARTARE

Ginger mayo, smoked pike roe (add Prunier Oscietra caviar 5/g)

STEAMED COMTÉ CHEESE SOUFFLÉ

Albufera sauce (add pan-seared French foie gras 10)

RED MULLET À LA PLANCHA

Cockles, chermoula sauce and chorizo butter

CORNWALL LAMB CHOP

Hay-barbecued, samphire pistou, anchovy paste and lamb jus

HAZELNUT ÎLE FLOTTANTE

Meringue, hazelnut crème anglaise, vanilla caramel and hazelnut praliné

Our Wine Pairing 4 courses

90

Our Wine Pairing 5 courses

110

6 COURSES

175

CRISPY ORKNEY SCALLOP TARTLET

Smoked brown butter sauce

NOT-SO-CLASSIC QUICHE

Ham and Beaufort cheese, Lardo di Colonnata, green salad

CONFIT MONKFISH

Confit in peppered duck fat, parsley vienoise, roasted cèpes

PAN-FRIED SWEETBREAD

Girolles and Vin Jaune

BLACK FIG BOSTOCK

Brioche, grape and verjus foam, curry ice cream

DARK CHOCOLATE NAMELAKA

Caramel, sobacha croustillant and whisky ice cream

Our Wine Pairing

150