AUTUMN MENU · ONE SITTING AT SEVEN
The autumn menu.
Eleven courses at £165 a guest. Wine pairing £95, or a pairing without alcohol at £60.
01
Scallop, brown butter, hazelnut
Hand-dived Orkney scallop, sliced raw at the counter
02
Beetroot baked in salt
Smoked cream, dill, a little of last year's vinegar
03
Langoustine and burnt leek
Grilled over embers, shellfish sauce made from the heads
04
Wild mushroom broth
Clear broth from the morning's forage, poured at the counter
05
Aged duck, cherry, bitter leaves
Dry-aged for fourteen days, roasted on the bone
06
Brown butter tart
Buttermilk ice cream churned during service
Before
Cultured butter and the morning’s sourdough. Three small snacks from the fire.
Between
A clear broth after the fish. A glass of something cold before the meat.
After
Petit fours from the pastry section, and coffee roasted three streets away.