Indonesian braised brisket, pickled daikon, curry leaves and puffed wild rice 6
Roasted beetroot salad with baby pickled vegetables 6
Slow-roasted lamb belly with goats cheese, pea and mint puree 6
Honey whisky cured salmon with asparagus and wild garlic emulsion 6
Fish
Cod wrapped in Serrano ham, wild garlic croquettes, grilled baby gem, lemon puree, Romesco sauce 18
Pan-fried salmon, crushed jersey royals, spring cabbage, sorrel sauce 16
Meat/poultry/game
Duck breast, confit leg and date chutney pastilla, spiced aubergine, pickled radish, jewelled cous cous with harissa jus 17
Lamb leg blanquette, chive pomme puree and spring vegetables 18
Grill
Rib Eye or Sirloin Steak 18
Triple cooked chips, roast tomato, and flat mushroom with Béarnaise sauce and watercress
Vegetarian and Vegan
Asparagus and cauliflower risotto, truffle, and parmesan 10
Herb gnocchi, courgette and basil puree, grilled courgette, Manchego, citrus braised red endive 10
Desserts
Amaretto savarin with coffee ice cream and chocolate sauce 6
Strawberry and lemon iced parfait (GF) 6
Raspberry and almond posset (VG) 6
Ice cream and sorbet selection 6
For more information on allergies and intolerances, please contact us.
All prices are inclusive of current VAT.
Whilst we do appreciate any tips, we are unable to accept credit card tips, however, we do have a donation box located at reception.
Donations are used to subsidise student trips, competition entries and travel expenses during the students’ 3-year programme.
Menus and wines are subject to change due to availibility.
NOTE: We cook with all allergens within our kitchen. If you have an allergy or any dietary requirement please speak to your waiter, sommelier or 3rd year student supervisor who will be happy to assist. Unfortunately, we are unable to accept tips, but we do have a donation box located in the Escoffier. Donations are used to subsidize student trips, competition entries, travel expenses, and much-needed equipment for their education and training during the student's three-year programme.
