Culinary & Beverage Operations Director, Elliott Grover | Head Chef, Ibrahim Arif

Our menu contains allergens. If you have a food allergy or intolerance, please let a member of the restaurant team know on placing your order. Prices include VAT and exclude 15% service charge.

CUT SUNDAY ROAST

STARTERS (choice of)

• Burrata, Kale Pesto, Summer Garden Vegetables, Beetroot Purée £32
• Butter Lettuce Salad, Avocado, Stilton, Champagne-Herb Vinaigrette £20
• Dorset Crab & Lobster ‘Louis’ Cocktail, Avocado, Horseradish Panna Cotta £32
• Seared Orkney Scallops in the Half Shell, Garlic & Chilli Butter £34

MAIN COURSE (choice of)

• Roasted Grass-Fed English Beef Sirloin £65
• 22 Day Aged Grass-Fed, Beef Wellington £65
• Chargrilled Baby Roasted Chicken £65
• Vegetarian Wellington, Mushrooms, Spinach, Carrots £65

All Served With Roast Potatoes, Tenderstem Broccoli, Roasted Carrots and Parsnips, Cauliflower Cheese, Confit Shallot, Wagyu Dripping Yorkshire Pudding and Gravy

DESSERTS (choice of)

• Basque Style Cheesecake, Market Strawberries, Strawberry Coulis £16
• Summer Mango Pavlova, Tahitian Vanilla Cream, Mango Sorbet £16
• Market Berry Crumble, Candied Almonds, Tahitian Vanilla Ice Cream £16