Three-COURSE MENU GBP 55
Kindly be aware that the menu displayed below is a sample, and certain items or ingredients may vary based on seasonality.
Starter
- SOFT EGG, BLUEFIN TUNA TARTARE
- Ginger Mayonnaise, Smoked Pike Roe
- SPINACH AND BLACK TRUFFLE RAVIOLE
- Vegetable Broth made of Turnip Juice, Celeriac and Corn Extraction
- ADDITIONAL GBP 15
- PLISSÉ OF AVOCADO, CURRY OIL AND PUFFED RICE
- Warm Sushi Rice, Vegetable Brunoise
- STEAMED COMTÉ CHEESE SOUFFLÉ
- Albufera Sauce, Seared Foie Gras
- ADDITIONAL GBP 10
- STEAMED ORKNEY SCALLOP AND FOIE GRAS IN A MUSHROOM CAP
- Parsley and Noilly Prat Sauce
- ADDITIONAL GBP 12
Main
- FETTUCCINE AND CANCOILLOTE CHEESE
- Crushed Black Pepper
- CONFIT AGED TROUT
- Genevoise Sauce, Barbecued Bone Marrow, Brioche Croutons
- BEEF FILLET, CAFE DE PARIS SAUCE
- Gratinated Aged Parmesan
- ADDITIONAL GBP 20
- ROASTED DEVON DUCK MAGRET
- Green Pepper Sauce, Smoked Duck Magret and Pear Condiment
Dessert
- OUR DAILY CHEESE SELECTION
- Green Salad
- ADDITIONAL GBP 10
- THE PIEMONTAIS
- Hazelnut Biscotti, Lemon Confit, Praliné Ice Cream
- SPICED PEAR ON VANILLA RICE PUDDING
- Sobacha Ice Cream, Hot Chocolate Sauce
- CHOCOLATE CRÊPE “SOUFFLÉ”
- Flambéed with Grand Marnier (to share)
- ADDITIONAL GBP 16
- BRICELET APPLE AND WHITE WINE
- Verjus Gel and Hazelnut Cream
Please advise your server should you have any special dietary requirements or allergies. Detailed allergen information can be provided upon request. A discretionary 15% service charge will be added to your bill. Prices are inclusive of VAT.