The menu.

Sweet scallops, spring pea purée and nutty brown butter.

Soft burrata, late-season tomatoes, basil and green olive oil.

Fire-roasted beetroot, whipped goat cheese, walnuts and peppery leaves.

Chargrilled beef, mature cheddar, crisp leaves, pickles and our house brioche.

Beef fillet, charred shallots, seasonal greens and a slow red-wine jus.

Crisp-skinned sea bass, embered fennel, preserved lemon and brown butter.

Charred duck breast, sour cherries, bitter leaves and a deep roasting jus.

Flame-kissed lamb, braised garden greens, rosemary and red-wine jus.

King oyster mushrooms, silky celeriac, toasted hazelnuts and garden herbs.

Forest mushrooms, aged rice, fresh herbs and a final shaving of truffle.

Warm chocolate fondant, vanilla bean ice cream, pistachio and a little indulgence.

Bright lemon curd, crisp pastry and softly torched meringue.

Slow-poached pear, vanilla cream and a fragrant reduction.