deep fried royal bay oyster, sauce "gribiche"
with apple quince puree, toasted brioche
with salad of beetroot carpaccio and caulifower beignet
with black truffle and parmesan reggiano
with saute little gems and herb gnocchi
with potato "croquettes" and sauce vierge
with orange marmalade ice cream
with custard ice cream
Affines par Mr Blanchard (Supplement £8.50)
2 Courses £18.50
3 Courses £21.50
A 10% service charge will be added to the bill
All prices are inclusive of Goods & Services Tax
Print