A Menu Of
Beautifully Crafted Dishes

Oysters

Morecambe Bay 3.25

Pyefleet 2.75

Dressed Oysters

Morecambe Bay with pickled cucumber and dill emulsion 3.75

Pyefleet, ponzu, tapioca, caviar 3.25

SNACKS

Lyon’s sourdough, smoked butter, birch sap, cep 3.5

Mussels, curried parsnip, sea purslane, lovage, keta caviar 4.5

Foie Royale, brioche, spiced cranberry, chestnut 8

SMALL PLATES

Kombu cured halibut, kohlrabi, cucumber, nori, creme fraiche, apple dashi 10

Mushroom chawanmushi, ponzu, shiitake, Jerusalem artichoke 8

Salmon gravadlax, crab, grapefruit, fennel, Keta caviar 10

Scallops, chicken skin, celeriac, apple, hazelnut 16

LARGE PLATES

Whole chargrilled catch of the day, nahm jim 28

Turbot, cauliflower, chanterelles, kale, peppercorn sauce 23

Partridge, celeriac, chestnut, truffle 19

Kalibos cabbage, Roscoff onion, black garlic, charcoal emulsion 10

Lobster, fennel, dill, yuzu & lemongrass bisque 39

Sides

Tenderstem, smoked anchovy butter 5.5

Hasselback potatoes, sour cream, tobiko 4.5

Dessert and Cheese

Mandarin posset, cranberry, white chocolate, salted caramel ice cream 7.5

Hazelnut sponge, white chocolate, salted caramel 7

Comte, quince, apricot & hazelnut bread 7.5