Autumn Winter 2017/18

Food Story Autumn Winter 2017/18 brings you fabulous vibrant colours, the freshest of flavours, gorgeous green herb scents and dishes inspired by sun drenched summer skies the world over.  

TO BEGIN

Sea bass escabeche, saffron, pine nuts and raisins
Cod, greens, enoki and truffle broth (Halibut £5.50 supplement)
Salmon poke, Korean spice and edamame
Beetroot and pomegranate cured salmon, dill and pistachio salad
Black pepper cured salmon, Granny Smith, beetroot and horseradish
Yellow fin tuna sashimi tostada, hot mayo, lime and garnishes
Confit chicken and duck terrine, dukkah, sumac onion rings and cherry gel
Beef lachuch, green sauce, cool yoghurt, Aleppo pepper 

TO FOLLOW

Sea bass, cauliflower puree, winter tabbouleh, pomegranate and spice
Roasted halibut, samphire, mushrooms and miso broth
Breast of chicken, parmentier potatoes, house dried heritage tomatoes, salsa verde
Thyme roasted chicken, truffle pomme puree, heritage carrot and chicken sauce
Aged rib eye steak, beetroot puree, salt beef potato, horseradish jus
Five spice duck breast, carrot puree, savoy cabbage and pickles
Lamb and The Middle East V2; cutlet, kofta, aubergine puree, fennel seed and pistachio
Aged rib eye steak, aioli dressed patas bravas and tenderstem broccoli
Rack of lamb, amba pickled cabbage, potato puree and split beans

TO FINISH

Compressed apple tart, honey cake ice cream, blackberry gel
Chocolate, pistachio, lime and pate de brik
Passion fruit and chocolate delice
Miso parfait and pear
Chocolate panna cotta, caramelised pineapple, Tonka water
Caramel cremeux with banana
Peanut crunch-chocolate tart, strawberry and yuzu
Olive oil cake, cherries and pistachio