|Chopped Aberdeen Angus beef fillet with caper and rosemary dressing and egg yolk||£12|
|Castelfranco, pomegranate, clementine and salted ricotta||£8.5|
|Brussels sprouts with gorgonzola fonduta, crispy pancetta and chestnuts||£9|
|Pig's ear fritti with anchovy||£8|
|Pappardelle with beef shin ragu||£9|
|Tagliarini with new season Capezzana estate olive oil||£9|
|Ravioli of ricotta with sage butter||£9|
|Burrata with violetta artichokes, slow-cooked tomato sauce, marinated greens and pangrattato||£16|
|Cornish pollock with poached leeks and brown shrimp||£19|
|Slow-cooked Aylesbury duck leg with chickpeas and cavolo nero||£18|
|Line-caught seabass with poached Florence fennel and salsa rossa||£32|
|Black Hampshire pork chop with soft polenta and salsa verde||£19|
|Chocolate and salted caramel tart||£7.5|
|Pear and almond tart||£7.5|
|Amalfi lemon tart||£7.5|
|Pannacotta with grappa||£7.5|
|Poacher (cow's milk) Lincolnshire|
|Baron Bigod (cow's milk) Suffolk|
|with English quince|
|Biscotti with Passito||£7.5|
|Biscotti with Vin Santo||£9.5|
Our menus change twice daily. This means they could look a little different by the time you reach us.
Our last service this year will be lunch on the 23rd December.
We reopen on January 2nd in the evening.