Scott's Menu

with wild boar sausages

with ponzu aioli and pickled fennel each

with chilli jam and lime

with lobster bisque

with Melba toast and landcress

with harissa dressing and wild garlic

with spicy cocktail sauce

citrus tiger milk dressing, fried plantain crisps

with avocado

green asparagus, yuzu mayonnaise, green shiso dressing

with datterini tomatoes, basil sauce and Parmesan focaccia

with bacon and Bordelaise sauce

with spring onion, coriander and chilli

with deep-fried poached egg and morels

goat’s cheese and ruby leaf salad

with horseradish, bacon croquette and green apple remoulade

with Hollandaise sauce

with Taleggio

for two

with bok choi, pickled enoki mushrooms and dashi

with mushy peas

with lemon caper butter and monk’s beard

with grilled hispi cabbage, crab, shellfish dressing

with tartare sauce

with lemon and herb butter

with pilaf rice

with potted shrimp butter and cucumber

whole lobster, scallops, prawns with garlic butter

with violet artichokes and wild garlic

with Béarnaise sauce and chips

with sautéed morels, grilled leek, Riesling chicken butter sauce

with miso and sesame dressing

with XO sauce

with tomatoes and Parmesan

with wild honey and white balsamic dressing

with shaved Parmesan

blood orange, raspberry, green apple and shiso

with crème fraîche ice cream

with banana ice cream

with mango, passion fruit & shiso

with pistachio ice cream and hot chocolate sauce

with Yorkshire rhubarb

(to share)

9 handmade truffles