Zandi’s kitchen

Crème fraîche, mint oil and pea shoots.

Vegetarian · Gluten-Free

Brown butter, yuzu, cauliflower and sea herbs.

Gluten-Free

Horseradish, dill, smoked beetroot jus and toasted rye.

Vegan

Buttermilk, cucumber, dill and trout roe.

Gluten-Free

Hollandaise, wild garlic and a crumb of aged Comté.

Vegetarian

Cherry, smoked jus, turnip and a duck-leg croquette.

Leeks, mussels and a champagne beurre blanc.

Gluten-Free

Smoked aubergine, sheep's curd and rosemary jus.

Gluten-Free

Hazelnut, black garlic and morels in brown butter.

Vegetarian · Gluten-Free

Bone marrow, shallot purée and pommes Anna.

Gluten-Free

Brown butter and chives.

Vegetarian · Gluten-Free

Charred, with anchovy butter and a herb crumb.

Soft herbs and a mustard dressing.

Vegan · Gluten-Free

Quince, honeycomb and walnut bread.

Vegetarian

Poached rhubarb, vanilla custard and ginger crumble.

Vegetarian

Olive oil, sea salt and a cocoa nib tuile.

Vegetarian

Warm from the oven, with lemon curd.

Vegetarian

The season in small plates, chosen by the kitchen.

Five glasses chosen by our sommelier.

Pressed juices, ferments and teas.