Lunch menu

Lunch menu Jan 20-23

THREE COURSE LUNCH
Crispy Jerusalem artichoke with terragon chimi churri and elderflower cream
Steamed cod with Japanese rice, furikaki, green peas and soy beurre blanc
Chocolate mousse with raw preserved raspberries and chocolate crisp
495

MINI BITES
Tartlet with ripe cheese and truffle cream and roasted hazelnuts 115
18 month air dried ham from Fors Manor 110

STARTERS
Crispy Jerusalem artichoke with terragon chimi churri and elderflower cream 175

MAIN COURSES
Steamed cod with Japanese rice, furikaki, green peas and soy beurre blanc 295
Duck ragout with lentils, orange, ginger and potato puré 275
Pumpkin agnolotti with almond vinaigrette and cured lemon 195
Tues-Wed: Fried herring with pickled cucumber, potato puré and browned butter 175
Thur-Fri: Beer braised steak with caramelized onion, pickled gherkin and potatoes 175

DESSERTS
Chocolate mousse with raw preserved raspberries and chocolate crisp 105
Scoop of yoghurt- and bergamot sorbet 75
Piece of cheese with Lux marmalade 95
Lux salt toffee chocolate 32