Medlar

Aged Comté gougères 1,50 £GB

Crab Raviolo

with samphire, brown shrimps, fondue of leeks and bisque sauce

Thinly sliced roast pork loin

with celeriac remoulade, salsa verde, crackling and tardivo

Celeriac soup

with Autumn black truffle, toasted hazelnuts, parsley and aged Comté gougères

Raw tuna

with ponzu dressing, tempura prawn, chilli, ginger, sesame seeds, coriander and avocado purée

Tempura baby violet artichokes

with Coppa, aioli, rapeseeds, candy beetroot, pickled red onion and Castelfranco

Slow cooked Poitou rabbit

with crisp hen's egg, Autumn truffle, carrot and dandelion

Duck Egg Tart

with red wine sauce, turnip purée, lardons and sautéed duck heart

Under Blade Fillet

with café de paris snails, stuffed portobello, shallot purée and béarnaise

Wild halibut

with creamed mussels, trompette, gnocchi, tropea onion, charred corn, crisp pancetta and gremolata

Roast guinea fowl

with chanterelles, spätzle, mustard, Savoy cabbage, celeriac and young leeks

Roast quail

with a confit potato terrine, red onion jam, wet garlic, yellow wax beans and mint and coriander pesto

Roast wild mallard breast and confit leg

with braised red cabbage, chestnuts, salsify and pear

Chargrilled Cornish monkfish

with roast Delica pumpkin, squash ravioli, squid, chili, lemon and cavolo nero

Sauteed gnocchi

with king oyster mushroom, charred corn, grelot onion, pumpkin seeds and pecorino

Cheese

+£8.50 instead of dessert or £20 as an extra course

Banoffee tartlet

with white chocolate and pistachio

Warm Chocolate Mousse and Salted Caramel Tartlet

with milk ice cream and candied pecans

Blackcurrant ice cream

with blackcurrant compote, langues de chat and wood sorrel

Pink grapefruit sorbet

with grapefruit crisps and freshly baked madeleines

Crème Brûlée

Triple Cooked Chips and Béarnaise5,00 £GB