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 8%. 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, Ivy House Farm salted 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
Foskett Farm roast carrot, nettle pesto, cashew butter N, Se, Mu, P-B £15
Laines Farm hasselback Jerusalem artichoke, sunflower cream, apple, fermented chilli P-B £17
Chalk Stream trout pate, linseed cracker, toyomansi leeks F, D, S £15
Cheswell Grange ox tongue, wild chervil gnudi, fragrant broth, confit chestnut Mu, E, G, D , N £18
London Butterhead lettuce, Kultured miso, pickled shallots P-B, Mu £15
Hand dived Loch Fyne scallops, taramasalata, pickled Kentish rhubarb Mo, D, E, Mu £26
MAINS
Line-caught mackerel, brown crab & mussels, black mustard leaves, sourdough F, G, C, E, M £37
Cornish whiting, Norfolk 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
Black Pearl, maitake & oyster mushroom, Flanders wheat, three cornered leek velouté, 'XO' sauce P-B, G, Mu £34
Black Futsu squash, pink flamingo pea, almond butter, vadouvan P-B, N £33
Slow cooked pork collar, celeriac, chanterelles, Curing Rebels coppa Ce, D, Mu £39
Cheswell Grange beef wing rib, lettuce, Pevensey Blue D, G, Ce, Mu £82 (for two to share)
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
Salt & vinegar crispy sprouts P-B £8
Mac'n'cauli-kimcheese V, D, G £9
PUDDINGS
Chouxnut, caramelised apple, Ivy House Farm double cream V, D, G, E £14
Poached Sussex rhubarb, cashew cream, rhubarb granita, crispy rosemary P-B, N £15
Baked Win-Win choc' mousse, brown sugar & miso custard (please allow 15 minutes) V, D, E, G £15
Pear and ginger cake, pumpkin seed cream P-B, G £15
Fen Farm Dairy Baron Bigod cheese D, G £18
Served with cinnamon babka & membrillo
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.