Menus
2 courses 19.95 | 3 courses 24.00
Available all day Sunday to Thursday and until 6:30pm on Friday and Saturday
Starter
Roasted Chestnuts
with sourdough toast
Main
buffalo mozzarella ( vegan alternative without mozzarella)
puy lentils
Dessert
Served daily from our all-day menu; 11.30am onwards
Taking its cue from relaxed Mediterranean dining, our all-day menu features well-loved favourites such as Rib-eye Steak or Grilled Loch Duart Salmon, combined with signature seasonal dishes, from Orzotto Primavera to Crab Linguine.
Snacks
with shallot vinegar
rosemary salt & basil pesto
with rosemary and garlic
plum tomato sauce
Starters
cep oil
thyme honey and herbes de provence
with caramelised walnuts
heritage radishes, grapes & lavender
salmon roe caviar and lemon
tomato & red pepper salsa
white wine, black pepper, plum tomatoes & oregano
anchovies and black olives
kale, fennel, mixed seeds, dried fruits and nuts
with celeriac remoulade
with a quail’s egg and sourdough toast
Eggs
with york ham and hollandaise
chorizo, tomato & red pepper ragoû
with toasted sourdough
Main Courses
with lemon and sage butter
with sauce nantua
wilted rainbow chard, sauce meunière
rocket & parmesan
flat-iron steak, béarnaise sauce & french fries
seasonal vegetables & herb oil
roast salsify, trompette musrooms, caviar & champagne sauce
traditional garnish, brioche bun
with grilled sourdough
sautéed green beans, hollandaise sauce
creamed polenta, rosemary jus
béarnaise sauce and french fries
braised red cabbage, red wine jus
Sides
French fries (vg) 5.95
Buttered new potatoes (v) (292) 5.95
Cavolo nero with confit shallots (131) 5.95
Mesclun salad with heritage radishes (vg) 5.25
Desserts
All desserts and ice cream coupes are vegetarian, for vegan options please ask your server.
with an orange compote
vanilla and chocolate ice creams, whipped cream and bitter chocolate sauce
with jersey cream
classic new york style baked cheesecake
with crème fraîche
Pistachio, hazelnut and almond nougatine ice creams, whipped cream and butterscotch sauce
with vanilla ice cream
lemon yoghurt ice cream, lemon curd and whipped cream
A discretionary 12.5% Service Charge will be added to your bill
All gratuities are managed independently ~ Please inform your server if you have any food allergies or special dietary needs
Gluten free menu available ~ No flash, or intrusive photography
Served Saturdays, Sundays and Bank Holidays, 10.30am to 4.30pm
Dishes include classics with a European twist, such as the Bellanger BLT on rosemary focaccia, Eggs Basquaise with a chorizo, tomato & red pepper ragout and a Sautéed Mushrooms on Toasted Brioche with a fried duck egg, along with Eggs Benedict and Eggs Royale.
Snacks
with shallot vinegar
rosemary salt & basil pesto
with thyme & garlic
plum tomato sauce
Brunch
york ham and hollandaise
with smoked salmon and hollandaise
chorizo, tomato & red pepper ragoût
on ‘pain rustique’
on rosemary focaccia
with toasted sourdough
with a fried duck egg
Starters
cep oil
thyme honey and herbes de provence
with caramelised walnuts
heritage radishes, grapes & lavender
tomato & red pepper salsa
white wine, black pepper, plum tomatoes & oregano
anchovies and black olives
with celeriac remoulade
salmon roe caviar and avocado
kale, fennel, mixed seeds, dried fruits and nuts
Main Course
with lemon and sage butter
wilted rainbow chard, sauce meunière
rocket & parmesan
with grilled sourdough
sautéed green beans, hollandaise sauce
flat-iron steak, béarnaise sauce & french fries
roast salsify, trompette musrooms, caviar & champagne sauce
caramelised roscoff onion, sauce ‘soubise’
seasonal vegetables and herb oil
traditional garnish, brioche bun
braised red cabbage, red wine jus
béarnaise sauce and french fries
with sauce nantua
creamed polenta, rosemary jus
Sides
French fries (395) (vg) 5.95
buttered mashed potatoes (292) (v) 5.95
cavolo nero with confit shallots (131) 5.95
Mesclun salad with heritage radishes (71)(vg) 5.25
Desserts
All desserts and ice cream coupes are vegetarian, for vegan options please ask your server
with an orange compote
with jersey cream
vanilla and chocolate ice creams, whipped cream and bitter chocolate sauce
classic new york style baked cheesecake
lemon yoghurt ice cream, lemon curd and whipped cream
pistachio, hazelnut and almond nougatine ice creams, whipped cream and butterscotch sauce
with crème fraîche
with vanilla ice cream
A discretionary 12.5% Service Charge will be added to your bill
All gratuities are managed independently ~ Please inform your server if you have any food allergies or special dietary needs
Gluten free menu available ~ No flash, or intrusive photography
Inspired by the French tradition of L’Apéro, our cocktails showcase ingredients from Provence and the southern, warmer climes of Europe. Ideal for both pre-and post-supper drinks, the bar is designed for lingering over reinvented, simply named classics, such as Pear or Apples & Thyme.
Cocktails
grey goose la poire vodka, st. germain, apple juice & crémant
havana club 7yr, citrus juice, sugar, cinnamon, angostura bitters, egg white
italicus bergamot, crémant de loire, grapefruit juice
Ketel one vodka, lemon juice, honey, egg white, lavender, cassis
Saffron gin, nardini aqua di cedro, yellow chartreuse, lemon, sugar, soda water
Batanga reposado tequila, lime juice, espelette pepper, agave
Calvados, thyme liqueur, lemon juice, le verger apéritif, eggwhite
Casamigos mezcal, fever-tree ginger beer, lemon, rosemary
No. 3 gin, champagne reduction, mediterranean tonic, rose water
Bulleit rye whiskey, banane du brésil, demerara, branca menta, pernod absinthe
Non-alcoholic Cocktails
Everleaf mountain, noughty sparkling rosé, lime, sugar
Seedlip garden, lemon juice, rosemary, sugar
everleaf forest, lemon juice, blood orange & cardamom soda
Non-alcoholic Drinks
330ml
275ml
150ml
250ml
250ml
Beer & Cider
Pint
Pint
Bottle
Bottle
Bottle
Designed to complement our food menu, a carefully selected wine list features highlights from the Southern Mediterranean’s coastal regions, alongside New World favourites.
