Sunday Menu

Aperitifs: Classic Negroni, Aqua Riva Margarita,
Sipsmith VGS (Vodka, Grapefruit, Soda), Digby Leander Pink Brut – England


Fennel and olive oil soup

With parmesan gougéres

Half a dozen Jersey Royal oysters

With shallot vinaigrette and lemon.

Sea bass paupiettes

With crab and basil mousse, lobster bisque and chives.

Scallop ceviche

With whipped avocado, pickled ginger and ponzu dressing.

Foie gras and chicken liver parfait

With white wine jelly and toasted brioche.

Baby artichoke and charred shallot salad

With burrata, frisée, truffle and hazelnuts (n).


A plate of 36 month aged Comté

With Eccles cake and spiced honey.

Selection of British cheeses

From La Fromagerie with walnut and raisin toast (n).


(all served with roast potatoes, Yorkshire pudding, greens and gravy)

Butter roast cornfed chicken

With bread sauce and smoked bacon.

Stuffed Gloucester Old Spot pork belly

With caramelised apple sauce.

Treacle cured Sirloin of Stokes Marsh Farm beef

With horseradish cream and carrot purée.

Main Courses

Homemade tagliatelle

With morels, wild garlic, shallot cream and pangrattata.

Soy blackened salmon

With stir fried bok choi, pickled daikon, fried garlic and ginger.

Grilled halibut

With champagne velouté, mussels, round lettuce, sea vegetables and chives.

Sunday sides

Honey glazed carrots

Springs greens, bacon and garlic

Pork, onion and sage stuffing

Three cheese baked cauliflower, summer truffle


Vanilla crème brûlée

Salt caramel tart

With crème fraiche sorbet.

Mango and vanilla ‘Solero’ baked Alaska (n)


With poached Yorkshire rhubarb, ginger and yogurt sorbet.

Raspberry soufflé

With white chocolate ice cream (allow 15 minutes).

Hot chocolate mousse

With nougatine, chocolate pearls and malt ice cream (n).

139 Ebury Street
Belgravia, London


An optional 12.5% service charge will be added to your bill.
Please inform us of any allergies and intolerances, a full list of ingredients is available on request.
(n) = contains nuts