We use sustainable produce at the height of season from small-scale farmers and locally foraged ingredients. All with a low-waste approach to cooking.
'Apriciation' - our pricing is such that we can ensure our team is paid appropriately for their contribution to the restaurant. All of the team go over and above and ensure that we create a memorable experience for you, our guests. As such, we have implemented a discretionary 'Apriciation' contribution of 10%. All of these funds go directly to everyone who is working in the business. Please note that the amount is at your discretion, so if you do not feel comfortable with this it can be left unpaid.
Homemade Wildfarmed sourdough, salted Ivy House Farm butter V, G, D or Citizens of Soil olive oil P-B, G £5.5
Fennel seed cracker & 'wasted' dip P-B, G £4
STARTERS
Norfolk asparagus, ajo blanco, smoked Miatake mushroom, broad bean tops, linseed cracker P-B, G £15
Laines Farm Jerusalem artichoke, Knepp rocket, rarebit P-B, N £17
Koji cured Brixham haddock, toyomansi leeks, crème fraîche F, D, S, G £16
Cheswell Grange ox tongue, chervil gnudi, confit chestnut Mu, E, G, D , N £18
London Butterhead lettuce, Kultured miso, pickled shallots P-B, Mu £15
Seared hand-dived Loch Fyne scallops, taramasalata, pickled Kentish rhubarb Mo, D, E, Mu £26
MAINS
Line-caught mackerel, brown crab & mussels, Sussex pak choi, sourdough F, G, C, E £35
Brixham whiting, marrowfat peas, Sussex yuzu kosho, rich chicken broth F, D £35
Braised Secretts Farm celeriac, naked oats, preserved wild garlic P-B, Se, S, Ce £32
London Black Pearl, coral & oyster mushroom, Flanders wheat, wild garlic velouté, 'XO' sauce P-B, G, Mu £34
Yukon pancake, warm Nutbourne tomato salad, fireweed, naked oats P-B £29
Slow cooked Suffolk pork loin, celeriac, Sussex greens (For two to share) (please allow 30 minutes) Ce, D, Mu £76
Otter Valley hogget, Royal Oak swede, Durrus D, Mu £39
SIDES
Morghew Pink Fir potatoes, with brown butter V, D or chickpea & chilli oil P-B, Se £8
London Toscano kale salad, hemp tahini, crispy onions P-B £8
Mac'n'cauli-kimcheese V, D, G £9
Bedlam purple sprouting broccoli, almond P-B, N £8
PUDDINGS
Chouxnut, caramelised apple, Ivy House Farm double cream V, D, G, E £14
Poached Kentish rhubarb, cashew cream, rhubarb granita, Goldencomb P-B, N £15
Baked Win-Win milk choc' mousse, brown sugar & miso custard (please allow 15 minutes) V, E, G, D £15
Pear and ginger cake, pear sherbet, pumpkin seed ice cream P-B, G £15
Seasonal cheese, cinnamon babka, preserved fruits D, G £18
Spent coffee, Win-win choc' & caramel bonbon P-B, G £1.50ea
V - Vegetarian | P-B - Plant-Based | C – Crustaceans | Ce – Celery | D – Dairy | E – Eggs | F – Fish |
P – Peanuts | G – Gluten | L – Lupin | N – Nuts | Mo – Molluscs | Mu – Mustard | S – Soya |
SD – Sulphur Dioxide | Se – Sesame Seeds | A- Alcohol
Please note, we prepare our food in an environment with allergens and although we take utmost care we can’t guarantee that a dish is completely free of any allergen as traces may remain
A donation of 50p per person is added to each bill to support the work of Capital Growth, London's largest food growing network, with over 2,000 gardens throughout the city. They offer in-kind support to people who grow their own food in London, including providing access to discounted training, networking events, support with growing to sell and discounts on equipment.