Starters & Soups
| Selection of olives | 8 |
| Ciabatta with two chefs smoked butter | 6.50 |
| Country terrine of pork, rabbit & duck, ciabatta toast, plum chutney | 18.50 |
| Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps | 20 |
| Soup of shredded duck, hoisin broth, shiitake mushroom pot stickers & fried shallots | 17 |
| French onion soup & croque monsieur | 16 |
Entrees
| Ricotta & spinach gnudi, sauteed mushrooms, truffle creme fraiche, salted ricotta | 19/26 |
| Pappardelle pasta with braised duck, fennel & pistachio ragout, pecorino | 21/29 |
| Battered green lip mussels, malt vinegar mayonnaise & nam jim | 18 |
| Cured salmon, granny smith apple, coconut yoghurt, coriander, cress | 22 |
Mains
| Chargrilled beef fillet, cafe de paris butter, duck fat roast potatoes, brocollini | 39 |
| Crumbed pork fillet escallope, almond polenta, peperonata, crisp proscuitto | 37 |
| Roasted lamb rump, pea & mint croquette, spring carrots, gentlemans relish | 37 |
| Panfried local fish, char grilled banana prawn, skordalia, spring vegetables, peppers, tomato & basil | 39 |
|
Beef bourguignon pithivier pie, creme fraiche pastry, green beans, truffled mash |
28 |
| Vegetarian tasting plate | 36 |
Sides
| Hand-cut fries, truffle aioli | 8 |
| Truffled mash | 8 |
|
Brocolli, green beans & asparagus,roast yams, labne & currants |
10 |
| Roast cauliflower, caramelized garlic puree, toasted seeds | 8 |
| Salad greens, herbs & cress, palm sugar viniagrette |
10 |
