This week's seven courses
The menu is written each Tuesday and served through Saturday. It reads best from the top, poured in order.
165 per guest — Wine pairing + 95
A single menu is served to the entire room. Please tell us of any allergies when you reserve.
To Begin
I
Champagne & warm gougère
A glass of grower champagne and a cheese puff pulled from the oven as you sit.
II
Belon oyster, elderflower, frozen cucumber
The evening's first cold breath — a native oyster under a veil of shaved cucumber ice.
From The Sea & Garden
III
Hand-dived scallop, brown butter, sea herbs
Cured lightly, warmed at the pass, dressed in a butter cooked until it smells of hazelnut.
IV
Heritage beetroot, aged goat curd, walnut
Roasted whole in salt, dressed with a curd we age three days, and toasted walnut oil.
V
Smoked eel, apple, horseradish snow
Eel smoked over apple wood, sharp fruit, and a frozen dust of horseradish.
The Main & The Board
VI
Aged duck, quince, bitter leaves
Forty days on the bone, carved to order over a compote of slow quince.
- + 24
Aged Comté, black truffle honey
An optional course from the trolley — thirty-month Comté with a spoon of truffle honey.
To End
VII
Tonka, dark chocolate, olive oil
A warm chocolate cream, tonka ice, and a thread of green olive oil with sea salt.
Mignardises & coffee
A small plate of sweets and a pot of coffee roasted for us down the lane.
The full wine pairing runs at 95, a three-glass flight at 55, and a considered non-alcoholic pairing at 45 — each chosen to walk the menu course by course.
A vegetarian menu of the same seven courses is served with a day's notice. Please note any allergies when you reserve.
Reserve a table