Please bring any dietary requirements to our attention Please bring any dietary requirements to our attentionA discretionary service charge of 12.5% will be added to your bill A discretionary service charge of 12.5% will be added to your bill

VAT payable at prevailing rates VAT payable at prevailing rates

Fromages et DessertsS�lection de fromages 11.75Selection of cheeses, homemade bread

Abricots aux baies roses et badiane, yaourt infus� de lavande, glace au miel et fromage 6.75Pink peppercorn & star aniseed poached apricots with lavender yoghurt, soft cheese and London honey ice cream

Fondant au chocolat et glace au Cointreau 7.00Chocolate fondant with Cointreau ice cream (please allow 20 minutes)

Tarte au chocolat blanc et fraises, sorbet citron yaourt 6.75Baked white chocolate and strawberry tart with lemon and yoghurt sorbet

G�teau aux cerises, glace au lait d’amande, compote chaude acidul�e 6.75Upside down cherry pudding, almond milk ice, hot cherry sour compote

Parfait glac� aux m�res et violettes vanill�es 7.00Frozen violet and blackberry parfait

Miroir aux poires et caramel sal�, sorbet au chocolat et nougatine 7.00Pear and salted caramel mousse mirror with chocolate sorbet and salted nougatine

Glaces et sorbets 6.50Home made ice creams and sorbets

Cr�me br�l�e, sabl� au citron 6.50Burnt vanilla cream, lemon shortbread

Prix fixe Served at lunchtime only

Two courses £28.00 Three courses £32.00

Demi douzaine d’escargots au beurre d’ailSix snails baked in garlic and tomato butter

Saumon fum�, blinis, cr�me de raifort, c�pres et citronLightly smoked salmon with blinis, horseradish cream and caper dressing

Gorge de porc l�g�rement fum�e et r�ti au miel de sapin, past�que et pignonsSlow roasted and lightly smoked jowl of pork in pine flavored London honey with water melon and pine nuts

Parfait aux champignons, salade printani�re et vinaigrette de betteravesMushroom parfait, port jelly, spring vegetable salad and beetroot dressing

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Coq au vin Chicken braised in red wine with baby onions, mushrooms and bacon

Dos de saumon au beurre rougeSeared salmon fillet with red wine butter sauce and spinach

Tranche de rumsteck au poivre vert, pommes Pont-NeufSlow cooked rump steak, green peppercorn sauce and fat chips

Tarte au Camembert et poireaux, pommes fondantes, champignons sauvagesCamembert and leek fondue tart with fondant potatoes and sautéed wild mushrooms

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Miroir aux poires et caramel sal�, sorbet au chocolat et nougatinePear and salted caramel mousse mirror with chocolate sorbet and salted nougatine

Glaces et sorbetsHome made ice creams and sorbets

Cr�me br�l�e, sabl� au citronBurnt vanilla cream, lemon shortbread

S�lection de fromages Supplement 4.00Selection of cheeses, homemade bread

Please bring any dietary requirements to our attention Please bring any dietary requirements to our attentionA discretionary service charge of 12.5% will be added to your bill A discretionary service charge of 12.5% will be added to your bill

VAT payable at prevailing rates VAT payable at prevailing rates

Entrées

Saumon fum�, blinis, cr�me de raifort, c�pres et citron 11.50Lightly smoked salmon with blinis, horseradish cream and caper dressing

Oeuf fa�on B�n�dicte, 9.75Slow cooked free range British hen’s egg with tomato compote, crispy ham, crispy bread, hollandaise

Salade de crabe aux tomates mac�r�es, basilic et olives noires 11.50Hand picked Devon crab and macerated heritage tomato salad with basil and black olives

Thon rouge marqu� au poivre, feuilles de radis blanc acidul�es, huile d’algues et yuzu 12.25Pepper seared tuna with pickled white radish, seaweed oil and yuzu dressing

Terrine de foie gras au lapin confit, chutney de cerises et sureau ` 11.50Foie gras and confit rabbit terrine with cherry chutney and elderflower syrup

Gorge de porc l�g�rement fum�e et r�ti au miel de sapin, past�que et pignons 9.75Slow roasted and lightly smoked jowl of pork in pine flavored London honey with water melon and pine nuts

Parfait aux champignons, aigre-doux de l�gumes de saison et vinaigrette de betteraves 9.50Mushroom parfait, port jelly, pickled spring vegetable salad with beetroot and truffle dressing

Crustacées et fruit de mer

Crevettes mayonnaise 16.50Cold prawns with mixed baby leaves and mayonnaise

Plateau de fruits de mer 29.00/ 56.00Selection of shellfish and crustaceans

Six DouzeColchester sauvages 11.25 22.00Wild Colchester rock oyster

Baccari 10gr 50.00French baccari caviar, small black grain with a woody and nutty taste

A more extensive selection of caviar is available to pre-order. Please ask a member of staff.

Végétariens

Risotto au cresson, beignet truff� et riz souffl� à la poudre de c�pes 15.50Watercress risotto and truffle arancini with rice and cep crisp

Tarte au Camembert et poireaux, pommes fondantes, champignons sauvages 15.50Camembert and leek fondue tart with fondant potatoes and saut�ed wild mushrooms

Poissons

Haut bar vapeur au citron et graines de s�same noires, shimeji et pur�e de fenouil 24.50Steamed black bass with lemon and black sesame seeds, saut�ed shimeji and fennel puree

Ballottine de raie aux crevettes safran�es, saveur paella 24.00Steamed skate and prawn ballotine with paella rice, shellfish and chorizo

Sole grenobloise 25.00Lemon sole “grenobloise”, capers, croutons, parsley and brown butter with new potatoes

Viandes

Quasis d’agneau des marais salants r�ti sur paille, pur�e de courgette et yaourt menthol�e 24.50Straw baked salt marsh lamb rump with fennel and courgette pur�e, minted yoghurt and pomme fondante

Poitrine croustillante et filet de porc r�ti au miel, poulpe grill�e, chorizo et amandes 24.00Suckling belly and pork fillet with octopus, chorizo, almond and spicy London honey

Canard de Dombes, kumquat, petit pois �cras�s et pann� de foie gras au quatre �pices 23.00Roasted Dombes duck with kumquat, braised peas and four spice foie gras fritters

Tranche de rumsteck au poivre vert, pommes Pont-Neuf 22.00Slow cooked rump steak, green peppercorn sauce and fat chips

Tartare de bœuf, frites et salade 20.00Beef tartare, chips and salade

Pi�ce de chevreuil du jour market priceDaily butcher’s cut of Red deer venison

Salades et Légumes 4.25

Roquette au parmesan Pomme pur�e Gratin Dauphinois

Pommes de terre nouvelles Ratatouille Haricots verts

Epinards Salade de tomates au basilic

Menu degustationMenu dégustation 8 Courses £48.00

Available for the entire table up to parties of six Served until 8:30pm

Tartare de bœuf

Terrine de foie gras au lapin confit, chutney de cerises et sureau_________

Salade de crabe aux tomates mac�r�es, basilic et olives noires

Thon rouge marqu� au poivre, feuilles de radis blanc acidul�es, huile d’algues et yuzu

________

Gorge de porc l�g�rement fum�e et r�ti au miel de sapin, past�que et pignons

Poitrine de porc croustillante et poulpe grill� aux chorizo, amandes

________

Sorbet ________

Haut bar vapeur au citron et graines de s�same noires, shimeji et pur�e de fenouil

Ballottine de raie aux crevettes safran�es au saveur de paella_________

Quasis d’agneau des marais salants r�ti sur paille, pur�e de courgette et yaourt menthol�

Canard de Dombes, kumquat, petit pois �cras�s et pann� de foie gras au quatre �pices_________

Pre-dessert_________

Miroir aux poires et caramel sal�, sorbet au chocolat et nougatine

Parfait glac� aux m�res et violettes vanill�es

Please bring any dietary requirements to our attention Please bring any dietary requirements to our attentionA discretionary service charge of 12.5% will be added to your bill A discretionary service charge of 12.5% will be added to your bill

VAT payable at prevailing rates VAT payable at prevailing rates