Our Chefs cook a daily changing seasonal menu, which is simply prepared, allowing the produce to shine.

We normally offer some charcuterie, five starters, five mains, three desserts and some cheese.

In addition, for lunch during the week we have a set menu - three courses £19.50 or two courses £17.50

There will always be a vegetarian starter and main course.

The Menu

Thursday 22nd February

Marcona almonds £3.5
Parmigiano Reggiano £3.5
Salsiccia Cinghiale £3.5
Italian Charcuterie - Schiena, Carne Salada & Finocchiona £8

Purple sprouting broccoli, burrata, chilli & almonds £9.5
Smoked eel, beetroot, endive & lentils £12.5
Sardines, nduja, parsley, capers & lemon £9.5
Veal, pork & lardo terrine £8.5
Lamb sweetbreads, Jerusalem artichokes, hazelnut & brown butter£10

Main Courses
Spinach, trevise, polenta, gorgonzola dolce & pinenuts £17.5
Hake, romesco, fennel & watercress £23
Halibut, mussels, monk's beard, cucumber & dill £32
Onglet, mashed potato, red wine & bone marrow sauce £23
Duck breast, rainbow chard, blood orange & capers £24


  • £4 each
  • £10 for three
    Saint Bartholomew - Semi hard, nutty, cow (Oxfordshire)
    Clacbitou - Firm, mature, goat (Burgundy, France)
    Herve - Beer washed rind, pungent, creamy, cow (Liege, Belgium)

Yorkshire rhubarb, fromage blanc cream & pistachios £7.5
Chocolate mousse, griottines, crème fraîche & almonds £7.5
Blood orange sorbet & Campari £7.5