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À la carte

Wed-Sat 6-10pm
Thur-Fri-Sat 12-3pm
Sun 12-4pm

November

 

Nocellera del Belice olives

3.5

Potato & rosemary sourdough, chicken fat butter

3.5

Smoked aubergine dip, onion chutney 

5

Pollock cheek brandade, fermented fennel relish

6

House pickles

2.5

 

 

 

Tartlet of golden beetroot, radicchio, Westcombe ricotta

9

“Willies” mackerel, pandora cucumber, kohlrabi, burnt apple

10

Aged raw beef, bone marrow, parmesan, toasted sourdough

10

Truffled Baron Bigod, fig & walnut toast, Bermondsey Street honey 

10

Hen of the woods, chestnut cream, pickled girolles

11

 

 

 

Red Kuri squash, Beluga lentils, goat’s curd

16

“Julie girl” monkfish, borlotti beans, Swiss chard

20

“Lady Hamilton” pollock, clementine cauliflower, brown shrimp XO sauce

18

Swaledale beef, roscoff onion, celeriac, kale, black garlic

21

Yorkshire mallard, swede, purple sprouting broccoli, preserved plum

20

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