A few of the courses on the table this season.
Served as you sit, with a glass of something cold.
A single native oyster, dressed in apple and cucumber, with dill oil.
Trout cured for eighteen hours, buttermilk snow, fresh horseradish.
Baked to order. The butter is churned here and salted with sea flakes.
Written around what came in this week.
Seared on one side only, brown butter emulsion, toasted hazelnut.
Roasted in salt, dressed in its own reduction, with fresh curd.
A silk-smooth velouté finished at the table.
One fish, one bird, one from the garden, always.
On the bone, roasted in the pan, finished with a classic beurre blanc.
Thirty-five days on the bone, over embers, with a marrow crust.
Loin and slow-cooked shoulder, with this week’s peas.
Baked whole in a salt crust for three hours, carved at the pass.
Two, and a plate of small things after.
Made to order — please allow twenty minutes. Crème fraîche.
A single-origin ganache, cold-pressed oil, flakes of salt.
Forced rhubarb, gently poached, with a proper custard.
A short list, chosen to sit beside the menu.
Grower champagne, disgorged recently, poured cold.
A glass with each course, chosen by our sommelier.
Vermouth, bitters and citrus, stirred and served over one large cube.
Set in its own jelly, with warm brioche.