Shared dining
Spring/Summer 2022
MAIN
Rotisserie celeriac, cauliflower or swede, roasted buttermilk, marjoram and dill
Aubergine parmigiana, mozzarella straciatelle
Steamed hake, chimichurri
Roasted hake, catalan style spinach
Brined spatchcock chicken, persillade
Lamb rack, sourdough and lovage gremolata
Butterfly leg of lamb, chermoula
Kashmiri shoulder of goat, coconut, almonds and rose
SIDE
Boulangère potatoes
Potato and kolrabi gratin, lemon thyme, sussex charmer
Honey glazed new potatoes (vg)
Patatas a lo pobre: potatoes, roasted peppers, garlic, cider vinegar, paprika (vg)
Polenta a la fiorentina: polenta, english fior di latte mozzarella, spinach, chard
Braised spinach, anchovies, tomatoes, raisins, pedro ximenez reduction
Charred spring greens, date and mustard butter
Heritage tomato salad, cantaloupe melon gazpacho, smoked egg (vg)
Stir fried pak choi, broccoli, sesame and garlic (vg)
Charred asparagus, pecorino rosso, mint and mustard
Cumin roasted aubergine, chickpeas, walnuts, dates, harissa (vg)
Green lentils, charred asparagus, watercress (vg)
Summer beans, morcilla, roasted peppers
London mozzarella, cavolo nero, fennel, gooseberry
Potato hasselback rarebit
Harissa roasted carrots, borlotti beans and dill (vg)
Chard and chicory gratin
Spring green chaat, sesame, garlic and lemon
(p) pescatarian available
(vg) vegan available