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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

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