Please bring any dietary requirements to our attention Please bring any dietary requirements to our attentionA discretionary service charge of 12.5% will be added to your bill A discretionary service charge of 12.5% will be added to your bill
VAT payable at prevailing rates VAT payable at prevailing rates
Fromages et DessertsS�lection de fromages 11.75Selection of cheeses, homemade bread
Abricots aux baies roses et badiane, yaourt infus� de lavande, glace au miel et fromage 6.75Pink peppercorn & star aniseed poached apricots with lavender yoghurt, soft cheese and London honey ice cream
Fondant au chocolat et glace au Cointreau 7.00Chocolate fondant with Cointreau ice cream (please allow 20 minutes)
Tarte au chocolat blanc et fraises, sorbet citron yaourt 6.75Baked white chocolate and strawberry tart with lemon and yoghurt sorbet
G�teau aux cerises, glace au lait d’amande, compote chaude acidul�e 6.75Upside down cherry pudding, almond milk ice, hot cherry sour compote
Parfait glac� aux m�res et violettes vanill�es 7.00Frozen violet and blackberry parfait
Miroir aux poires et caramel sal�, sorbet au chocolat et nougatine 7.00Pear and salted caramel mousse mirror with chocolate sorbet and salted nougatine
Glaces et sorbets 6.50Home made ice creams and sorbets
Cr�me br�l�e, sabl� au citron 6.50Burnt vanilla cream, lemon shortbread
Prix fixe Served at lunchtime only
Two courses £28.00 Three courses £32.00
Demi douzaine d’escargots au beurre d’ailSix snails baked in garlic and tomato butter
Saumon fum�, blinis, cr�me de raifort, c�pres et citronLightly smoked salmon with blinis, horseradish cream and caper dressing
Gorge de porc l�g�rement fum�e et r�ti au miel de sapin, past�que et pignonsSlow roasted and lightly smoked jowl of pork in pine flavored London honey with water melon and pine nuts
Parfait aux champignons, salade printani�re et vinaigrette de betteravesMushroom parfait, port jelly, spring vegetable salad and beetroot dressing
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Coq au vin Chicken braised in red wine with baby onions, mushrooms and bacon
Dos de saumon au beurre rougeSeared salmon fillet with red wine butter sauce and spinach
Tranche de rumsteck au poivre vert, pommes Pont-NeufSlow cooked rump steak, green peppercorn sauce and fat chips
Tarte au Camembert et poireaux, pommes fondantes, champignons sauvagesCamembert and leek fondue tart with fondant potatoes and sautéed wild mushrooms
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Miroir aux poires et caramel sal�, sorbet au chocolat et nougatinePear and salted caramel mousse mirror with chocolate sorbet and salted nougatine
Glaces et sorbetsHome made ice creams and sorbets
Cr�me br�l�e, sabl� au citronBurnt vanilla cream, lemon shortbread
S�lection de fromages Supplement 4.00Selection of cheeses, homemade bread
Please bring any dietary requirements to our attention Please bring any dietary requirements to our attentionA discretionary service charge of 12.5% will be added to your bill A discretionary service charge of 12.5% will be added to your bill
VAT payable at prevailing rates VAT payable at prevailing rates
Entrées
Saumon fum�, blinis, cr�me de raifort, c�pres et citron 11.50Lightly smoked salmon with blinis, horseradish cream and caper dressing
Oeuf fa�on B�n�dicte, 9.75Slow cooked free range British hen’s egg with tomato compote, crispy ham, crispy bread, hollandaise
Salade de crabe aux tomates mac�r�es, basilic et olives noires 11.50Hand picked Devon crab and macerated heritage tomato salad with basil and black olives
Thon rouge marqu� au poivre, feuilles de radis blanc acidul�es, huile d’algues et yuzu 12.25Pepper seared tuna with pickled white radish, seaweed oil and yuzu dressing
Terrine de foie gras au lapin confit, chutney de cerises et sureau ` 11.50Foie gras and confit rabbit terrine with cherry chutney and elderflower syrup
Gorge de porc l�g�rement fum�e et r�ti au miel de sapin, past�que et pignons 9.75Slow roasted and lightly smoked jowl of pork in pine flavored London honey with water melon and pine nuts
Parfait aux champignons, aigre-doux de l�gumes de saison et vinaigrette de betteraves 9.50Mushroom parfait, port jelly, pickled spring vegetable salad with beetroot and truffle dressing
Crustacées et fruit de mer
Crevettes mayonnaise 16.50Cold prawns with mixed baby leaves and mayonnaise
Plateau de fruits de mer 29.00/ 56.00Selection of shellfish and crustaceans
Six DouzeColchester sauvages 11.25 22.00Wild Colchester rock oyster
Baccari 10gr 50.00French baccari caviar, small black grain with a woody and nutty taste
A more extensive selection of caviar is available to pre-order. Please ask a member of staff.
Végétariens
Risotto au cresson, beignet truff� et riz souffl� à la poudre de c�pes 15.50Watercress risotto and truffle arancini with rice and cep crisp
Tarte au Camembert et poireaux, pommes fondantes, champignons sauvages 15.50Camembert and leek fondue tart with fondant potatoes and saut�ed wild mushrooms
Poissons
Haut bar vapeur au citron et graines de s�same noires, shimeji et pur�e de fenouil 24.50Steamed black bass with lemon and black sesame seeds, saut�ed shimeji and fennel puree
Ballottine de raie aux crevettes safran�es, saveur paella 24.00Steamed skate and prawn ballotine with paella rice, shellfish and chorizo
Sole grenobloise 25.00Lemon sole “grenobloise”, capers, croutons, parsley and brown butter with new potatoes
Viandes
Quasis d’agneau des marais salants r�ti sur paille, pur�e de courgette et yaourt menthol�e 24.50Straw baked salt marsh lamb rump with fennel and courgette pur�e, minted yoghurt and pomme fondante
Poitrine croustillante et filet de porc r�ti au miel, poulpe grill�e, chorizo et amandes 24.00Suckling belly and pork fillet with octopus, chorizo, almond and spicy London honey
Canard de Dombes, kumquat, petit pois �cras�s et pann� de foie gras au quatre �pices 23.00Roasted Dombes duck with kumquat, braised peas and four spice foie gras fritters
Tranche de rumsteck au poivre vert, pommes Pont-Neuf 22.00Slow cooked rump steak, green peppercorn sauce and fat chips
Tartare de bœuf, frites et salade 20.00Beef tartare, chips and salade
Pi�ce de chevreuil du jour market priceDaily butcher’s cut of Red deer venison
Salades et Légumes 4.25
Roquette au parmesan Pomme pur�e Gratin Dauphinois
Pommes de terre nouvelles Ratatouille Haricots verts
Epinards Salade de tomates au basilic
Menu degustationMenu dégustation 8 Courses £48.00
Available for the entire table up to parties of six Served until 8:30pm
Tartare de bœuf
Terrine de foie gras au lapin confit, chutney de cerises et sureau_________
Salade de crabe aux tomates mac�r�es, basilic et olives noires
Thon rouge marqu� au poivre, feuilles de radis blanc acidul�es, huile d’algues et yuzu
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Gorge de porc l�g�rement fum�e et r�ti au miel de sapin, past�que et pignons
Poitrine de porc croustillante et poulpe grill� aux chorizo, amandes
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Sorbet ________
Haut bar vapeur au citron et graines de s�same noires, shimeji et pur�e de fenouil
Ballottine de raie aux crevettes safran�es au saveur de paella_________
Quasis d’agneau des marais salants r�ti sur paille, pur�e de courgette et yaourt menthol�
Canard de Dombes, kumquat, petit pois �cras�s et pann� de foie gras au quatre �pices_________
Pre-dessert_________
Miroir aux poires et caramel sal�, sorbet au chocolat et nougatine
Parfait glac� aux m�res et violettes vanill�es
Please bring any dietary requirements to our attention Please bring any dietary requirements to our attentionA discretionary service charge of 12.5% will be added to your bill A discretionary service charge of 12.5% will be added to your bill
VAT payable at prevailing rates VAT payable at prevailing rates