SMALLER PLATES
Shellfish chawanmushi
Roasted bone marrow, brioche
Loch Duart salmon, soy, trout roe, chive
Raw Orkney scallop, citrus, preserved ginger
Braised radish, white miso broth
Wild mushroom congee, sea herbs
Tempura pumpkin, tamarind, chilli
Grilled Langoustine, wasabi, cucumber
BIGGER PLATES
Poached lemon sole, nashi pear, yuzu kosho
Glazed beef brisket, crispy shrimp, pomme puree
Butternut agnolotti, XO, aged parmesan
TO SHARE
Staffordshire clay baked chicken, treasured rice
Roasted Tranche of day boat turbot, truffle, caviar
Salt baked beetroot, toasted seeds, Staffordshire goats curd
Meat from the dry ageing fridge – cut to order
TO FINISH
Matcha mille feuille
Spiced Pineapple tart tatin
Crème Catalan
Toasted nori doughnut
Soft serve ice cream
SAMPLE MENU SHOWN, SUBJECT TO CHANGE PRIOR TO RESTAURANT LAUNCH