Working with farmers, growers and suppliers who are uncompromising in their ethos for sustainable, delicious and high quality produce enables us to truly celebrate cooking without borders. Our seasonally changing menu is also our most adaptable.

Sample Winter Menu

Includes homemade bread & petit-fours


Beetroot, pine nuts, 25 yr Pedro Ximinez balsamic, Galotyri sheep’s cheese, magnolia mustard

Roasted squash, pumpkin seed & cacao sauce, crispy leeks, sage, radicchio, mango vinegar

Tartare of sea bass, taramasalata, coconut sauce, pickled sea weed & toasted lentils


Steamed ginger cod, smoked aubergine, crushed potatoes, coconut-lemongrass sauce, herb salad

Clove-smoked rump of lamb, curried lamb cigar, pickled celeriac, sweetcorn puree, date & sour cherry sauce

Grass-fed beef sirloin, Kampot pepper, confit potato, green beans, bone marrow sauce

Breast of organic chicken, kimchi brown rice, pickled vegetables, roast chicken sauce


Sesame, honey & almond tart, cardamom and orange blossom cream

Mayan-spiced chocolate & patchouli ganache, ginger crumble, olive oil ice cream

Yoghurt & nutmeg cheesecake, roast plum, frankincense ice cream

*All dishes can be adapted for dietary requirements, including vegetarian and vegans.