The Dinner Menu

Tuesday 20th October 2020
Aperitif: Raspberry Martini, NV Ruinart Rosé, Champagne, France

To Begin

Classic Negroni

Sipsmith VGS

Vodka, Grapefruit, Soda

Digby Leander Pink Brut, England

Hot Starkey’s Apple and Kraken Rum


White garlic soup

With parsley velouté and croutons.


With sauce vierge, basil, chives and crispy shallots.

Crispy fishcake

With poached egg, warm tartare sauce and chives.

Scallop ceviche

With whipped avocado, pickled ginger and ponzu dressing.

Foie gras and chicken liver parfait

With white wine jelly and toasted brioche.

Warm salad of wood pigeon

With onion confit, pancetta, crispy hen’s egg and balsamic.

Main Courses

Handmade spaghetti

With wild mushrooms, shallot cream, pangrattata and pecorino.

Confit duck leg penang

With jasmine rice, kaffir lime, thai basil and cucumber salad (n).

The Hunter’s Moon beef burger

With Gruyère cheese, brioche bun and triple cooked chips.

Roast hake

With hispi cabbage, baby leeks, chicken tortellini and roast chicken butter sauce.

Glazed featherblade

With carrot purée, buttered kale and triple cooked truffle and parmesan chips.

Roast partridge

With seared foie gras, sarladaise potatoes, bacon cabbage, bread sauce and game jus.

Grilled plaice

With palourde clams, seaweed butter, fennel purée, pckled cucumber and sea vegetables.


Aspen fries

Green beans, garlic and parmesan

Triple cooked chips

Charred tenderstem, sumac yogurt


A plate of 36 month aged Comté

With oat biscuits and quince jelly.

Whole Vacherin Mont d’Or

With toasted sourdough, oat biscuits, onion chutney and quince.

Selection of Epoisses, Bleu d’Avergne and Saint Maure

From La Fromagerie with raisin toast. (n)


Vanilla crème brûlée

With chocolate truffles and affogato.

Piña Colada baked Alaska

Blackberry and pavlova

With pink praline crunch. (n)

Chocolate and praline sundae

With coffee granita and nougatine. (n)

Warm financier

With baked apples, crème anglaise and vanilla ice cream. (n)

Wines of the week

White: Macon-Villages, Domain Corsin

Red: High Road Cabernet Sauvignon

To Finish

Coffee or infusions

With chocolate and Tidal Rum truffles.

86 Fulham Rd
South Kensington, London


An optional 12.5% service charge will be added to your bill.
Please inform us of any allergies and intolerances, a full list of ingredients is available on request.
(v) = vegetarian, (n) = contains nuts