Sample Menu

February 2025

Starters

Parsley and garlic soup with thyme Chantilly

Miso-glazed aubergine with ginger, puffed rice, sesame, shiso and soy

Venison tartare with hot potato terrine, pickled walnut purée and tardivo

Hand-rolled cavatelli with braised oxtail, morteau sausage, red wine and parmesan

Rare-grilled tuna with citrus salsa, prawn croustillant, crème fraîche and coriander

Snails, meatballs and quail’s eggs with garlic purée and red wine

Lobster raviolo with bisque sauce, brown shrimps and basil (+£7.50)

Chateaubriand with hand-cut chips and béarnaise sauce (+£10.00)

Slow-cooked pork belly with wild rice, romesco, pork fillet, calçot onion and chorizo

Anjou pigeon, calf’s sweetbread and chou farci with duck-fat potato and shallot purée

Devonshire duck breast with leg pastilla, braised lentils, celeriac purée and salsa verde

Roast cod with Jerusalem artichoke purée, fondant potato, red wine and chanterelles

Cornish hake with bourride of mussels, potato gnocchi, monk’s beard and chives

Pumpkin rotolo with caponata, sage beurre noisette and ricotta

Crème brûlée

Pear and almond tart with clotted cream

Hot chocolate pudding with praline parfait

Warm lemon polenta cake with frozen yoghurt and blood oranges

Chilled coconut rice pudding with crunchy and zingy toppings, mango sorbet and lime

Yorkshire rhubarb and vanilla profiterole with mandarin sorbet and pistachios

Caramel ice cream or passion fruit sorbet

Grande Assiette de Fromage Chez Bruce (+£7.50)

Whilst we will do all we can to accommodate guests with food intolerances and

allergies, we are unable to guarantee that dishes will be completely allergen-free